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.
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
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
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.
Yes! I know you’ll love it! 🙂
Perfect dish, fresh tomatoes make the best sauce, this looks delicious,
Thank you so much, Suzanne. This sauce really was fabulous!
Yum! Love anchovies! Great photo
You would love this dish for sure! ❤
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!!
Saveur is in the background. 😉 I recently signed up for their recipe emails! They definitely have wonderful recipes. 🙂
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?
Yes – butter in the sauce is genius! 🙂 I use pasta water all of the time- but I typically cook whole wheat or “white” pasta. It may be different with other types of pasta.