A picture of Super Easy Spaghetti with Anchovies & Fresh Tomatoes for Two.

Super Easy Spaghetti with Anchovies & Fresh Tomatoes for Two

x @cook_5886383

If you've never tasted anchovies in this form, they are salty and yes, a little fishy.

But when you cook them in olive oil with some garlic, they melt right into the oil, leaving this wonderfully complex, earthy, and pungent base for a pasta sauce that complements the sweet-tart flavor of the fresh tomatoes, and that lovely green, herbaceous, and slightly peppery bite of parsley.

This dish comes together so quickly and easily. If you start your pasta in cold, shallow water before you prep the rest of the ingredients, it should be ready just about the time your sauce is.

Cold Water Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/

If you only have Roma tomatoes, use 5 medium ones. If you only have grape tomatoes, use about 3 dozen of them.

If you don't have any fresh tomatoes at all, you can use a 15 oz. can of tomatoes, slightly drained.

If you've never tasted anchovies in this form, they are salty and yes, a little fishy.

But when you cook them in olive oil with some garlic, they melt right into the oil, leaving this wonderfully complex, earthy, and pungent base for a pasta sauce that complements the sweet-tart flavor of the fresh tomatoes, and that lovely green, herbaceous, and slightly peppery bite of parsley.

This dish comes together so quickly and easily. If you start your pasta in cold, shallow water before you prep the rest of the ingredients, it should be ready just about the time your sauce is.

Cold Water Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/

If you only have Roma tomatoes, use 5 medium ones. If you only have grape tomatoes, use about 3 dozen of them.

If you don't have any fresh tomatoes at all, you can use a 15 oz. can of tomatoes, slightly drained.

Super Easy Spaghetti with Anchovies & Fresh Tomatoes for Two

Share its first Cooksnap!

x @cook_5886383

If you've never tasted anchovies in this form, they are salty and yes, a little fishy.

But when you cook them in olive oil with some garlic, they melt right into the oil, leaving this wonderfully complex, earthy, and pungent base for a pasta sauce that complements the sweet-tart flavor of the fresh tomatoes, and that lovely green, herbaceous, and slightly peppery bite of parsley.

This dish comes together so quickly and easily. If you start your pasta in cold, shallow water before you prep the rest of the ingredients, it should be ready just about the time your sauce is.

Cold Water Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/

If you only have Roma tomatoes, use 5 medium ones. If you only have grape tomatoes, use about 3 dozen of them.

If you don't have any fresh tomatoes at all, you can use a 15 oz. can of tomatoes, slightly drained.

If you've never tasted anchovies in this form, they are salty and yes, a little fishy.

But when you cook them in olive oil with some garlic, they melt right into the oil, leaving this wonderfully complex, earthy, and pungent base for a pasta sauce that complements the sweet-tart flavor of the fresh tomatoes, and that lovely green, herbaceous, and slightly peppery bite of parsley.

This dish comes together so quickly and easily. If you start your pasta in cold, shallow water before you prep the rest of the ingredients, it should be ready just about the time your sauce is.

Cold Water Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/

If you only have Roma tomatoes, use 5 medium ones. If you only have grape tomatoes, use about 3 dozen of them.

If you don't have any fresh tomatoes at all, you can use a 15 oz. can of tomatoes, slightly drained.

Ingredients

30 minutes

2 servings

2 Tablespoonsolive oil
1 (2 oz.)can of anchovies in oil
5 clovesgarlic, minced
about 20 stems of parsley, chopped
3medium Roma tomatoes, chopped
about a dozen grape tomatoes
1/2 teaspooncrushed red pepper flakes
8 ouncesspaghetti, boiled just under al dente

Cooking Instructions

30 minutes

1

Preheat a large saute pan with 2 Tablespoons olive oil in it to medium. Add anchovies, garlic, and parsley and saute until the garlic starts to become translucent and the anchovies begin to melt.
2

Turn the heat up to medium high, add the tomatoes and chili flakes, and saute them until about hald of the cherry tomatoes have popped (or more if you prefer - I like the mixed texture of the different stages of doneness).
3

Toss in your pasta, stir to coat it with the sauce, and there you have it!
4

Enjoy! :)

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x @cook_5886383

on February 16, 2017 23:23

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