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:

• Ottolenghi’s Deconstructed Baba Ghanouj

Two Years Ago:

• Arugula with Sautéed Corn & Shallots

Three Years Ago:

• Pesto Pasta Salad with Spinach, Peas, & Pine Nuts
• Ina Garten’s Provencal Tomatoes

Four Years Ago:

• Whole Wheat Spaghetti with Browned Butter, Swiss Chard, Walnuts, & Golden Raisins
• Pasta alla Norma

Skillet Chicken with Tomatoes, Pancetta, & Mozzarella

Wow. This dish was AMAZING. I would describe it as a lighter take on chicken parmesan, but it even brings that classic dish to another level with its more complex flavors.

The first time I made this dish, I served it with roasted red potatoes and roasted broccoli on the side. Realizing that it would have been more perfect with pasta, we “had” to have it again. Absolute perfection served over rigatoni!

This recipe was adapted from the New York Times, contributed by Melissa Clark. She referred to the dish as “Pizza Chicken.” 🙂 I used boneless skinless chicken thighs instead of bone-in, increased the garlic, decreased the pancetta, and used ciliegine instead of bocconcini. Fabulous!!

Update: I made this delicious dish using fresh tomatoes (updated below) from another version of this recipe adapted from Dinner: Changing the Game by Melissa Clark. Also incredible!

Yield: Serves 6

• 3 ½ pounds boneless skinless chicken thighs (about 15)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 4 ounces pancetta, diced
• 6 garlic cloves, thinly sliced
• 2 to 4 anchovy fillets
• ¼ teaspoon red pepper flakes
• 1 (28-ounce) can whole plum tomatoes OR 1 pint cherry tomatoes, halved (preferably mixed colors) and 3 1/2 cups diced Campari tomatoes
• 1 large basil sprig, plus more chopped basil for serving
• 8 ounces bocconcini or ciliegine, halved (or use mozzarella cut into 3/4-inch pieces)
• 1 pound of cooked pasta, such as rigatoni, for serving (tossed with pasta water, olive oil, or butter, as desired)

1. Heat oven to 400 degrees, preferably on convection. Pat chicken dry with paper towels. Season with salt and pepper.
2. In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
3. Working in two batches, add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 2-3 minutes per side. Transfer to a large plate.
4. Add garlic, anchovies and red pepper flakes to skillet; fry 1 minute.
5. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
6. Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 25 minutes.
7. Scatter bocconcini, ciliegine, or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn).
8. Garnish with pancetta and chopped basil before serving. Serve over pasta, as desired.

One Year Ago:

• Garlic Parmesan Chicken Lasagna Bake

Two Years Ago:

• Rigatoni & Cauliflower Al Forno

Three Years Ago:

• Kale & Spinach Calzones
• Gratin or Eggplant, Roasted Red Peppers, & Garlic

Four Years Ago:

• Smothered Pork Chops with Cornbread