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
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