Spaghetti with Tomatoes and Anchovy Butter
A quick and delicious pasta recipe perfect for weeknights
½ stick unsalted butter
extra virgin olive oil
anchovy fillet packed in oil
medium tomatoes quartered
about 4-5 medium tomatoes
Kosher salt and freshly ground black pepper
Chopped tender herbs
I like Italian flat-leaf parsley and/ fresh chives
Freshly grated Parmesan for serving
Cook spaghetti according to the box instructions for al dente
Meanwhile, heat your butter and olive oil in a large skillet over medium heat.
Cook your anchovy and garlic, until anchovies are broken down and garlic is soft, about 3-4 minutes.
Add your tomatoes and season with salt and pepper and cook, stirring occasionally, until softened, 8–10 minutes.
At this point, check your pasta and then drain when ready, making sure to reserve about ½ cup pasta cooking liquid.
Add your pasta to the saute pan with sauce and also add 1/2 of your reserved pasta water and turn the heat down to the lowest setting.
Cook until sauce coats pasta, about 2 minutes.
Check to see if pasta looks dry. If all the sauce was absorbed, add a little more of the reserved pasta water.
Toss in your herbs.
Add freshly grated Parmesan and enjoy!
This recipe was from Bon Appetit via Google contributers.