Spaghetti with Tomatoes & Anchovy Butter

My husband waters a friends’ tomato plants for one week every summer while they are on vacation. I really look forward to it because we get to eat all of the ripe specimens. 🙂

This dish was a spectacular way to use our giant load of vine-ripened tomatoes. The stick of butter in the sauce made it restaurant-esque. 😉 Rich and absolutely fabulous!

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I doubled the recipe, increased the garlic, and used whole wheat spaghetti. The whole wheat pasta added a wonderful bite to the finished dish. I also omitted incorporating pasta water into the sauce because the consistency was perfect without it. I did save it for re-heating the leftovers.

Yield: 8 servings
  • 16 ounces whole wheat spaghetti
  • 8 tablespoons (1 stick) unsalted butter
  • 4 anchovy fillets packed in oil, drained
  • 12 garlic cloves, thinly sliced
  • 4 pounds medium tomatoes, cut into eighths
  • coarse salt and freshly ground black pepper
  • chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives), as desired
  1. Cook spaghetti; drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, heat butter in a large skillet over medium heat.
  3. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.
  4. Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.
  5. Toss in pasta; cook until sauce coats pasta, about 2 minutes. Incorporate pasta water to achieve desired sauce consistency.
  6. Toss in herbs, for garnish, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

10 responses to “Spaghetti with Tomatoes & Anchovy Butter

  1. I just got a big bag of tomatoes from my generous neighbor and have everything else to make this recipe. Thanks Josette! Simple pastas are the best.

    Johanne Lamarche

    >

  2. Perfect dish, fresh tomatoes make the best sauce, this looks delicious,

  3. Kelly

    Yum! Love anchovies! Great photo

  4. Anchovies and garlic? I’m in! This dish sounds delicious! I read that you like to find your recipes at NYTimes, Food and Wine, Martha Stewart and, Bon Appetit. I LOVE browsing through their recipe collections, as well. Have you tried Saveur? They’ve got some really nice pasta dish recipes. 🙂 Thanks for sharing! I love the photos!! Have a great day!!

  5. Butter just makes everything wonderful! I use it in my BBQ sauce! About adding pasta water – I always thought that it didn’t work, but I finally realized it was because I always cook whole-grain pasta for my family. The water just doesn’t have that gluten in it. Have you discovered this?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,015 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: