Anchovies often get a bad rap for being overly “fishy,” but when used correctly, they bring a deep, savory umami flavor to dishes without overpowering them. In this Spaghetti with Fresh Cherry Tomatoes and Anchovies, the anchovies melt into the olive oil, creating a rich base that complements the other ingredients. Instead of dominating the dish, the anchovies subtly enhance the overall flavor, making the sweetness of the cherry tomatoes and the freshness of the herbs shine.
For this recipe, the cherry tomatoes are added at the very end, cooking for less than a minute. This quick cook preserves their fresh, bright taste and keeps the skins intact, offering a burst of juicy flavor with every bite. The garlic, hot pepper, and anchovy-infused oil blend beautifully with the fresh tomatoes, creating a light yet flavorful sauce that tastes both fresh and savory. The parsley and basil add an herbaceous note that rounds out the dish perfectly.
The key to achieving that luxurious, silky sauce lies in the emulsion process. By tossing the cooked spaghetti in the pan with the starchy pasta water and olive oil, you create an emulsion that thickens the sauce and helps it cling to the pasta. This technique ensures that the sauce evenly coats each strand of spaghetti while adding a beautiful glossiness to the dish. The result is a light, restaurant-quality pasta that balances fresh and savory flavors, perfect for a satisfying meal at home.
Spaghetti with Cherry Tomatoes and Anchovies
Ingredients
- 5 oz. Spaghetti
- 1 tbsp Olive Oil
- 3 Garlic cloves sliced
- 4 Anchovy fillets
- 6 Parsley stems
- Parsley leaves leaves, finely chopped
- Basil
- Hot pepper optional, rough chop
- 8 Cherry tomatoes halved
Instructions
- Add olive oil, parsley stems, and garlic to pan on medium high heat. Fry for 2 minutes ensuring not to burn, adjust heat if necessary.
- Add in anchovy fillets and fry, stir occasionally until anchovies are fully broken apart, and are combined in the olive oil.
- Salt pot of boiling water, and throw in spaghetti. If the cooking instructions on the spaghetti packaging says that al dente is 9 minutes, you will only be cooking the pasta in the pot of water for 6 minutes.
- Remove parsley stem, and add a ladle of pasta water, ensuring a slow rolling boil. Adjust heat as necessary. Add in basil stem with leaves intact.
- After 6 minutes of spaghetti cooking, remove from pasta water and add to the anchovies and garlic pan, preferably with tongs or cooking tweezers.
- Mix the spaghetti to combine, and then add in another ladle of pasta water. You'll be finishing the pasta off and cooking it in the anchovy sauce as you would do with risotto. Continue to add pasta water until spaghetti is cooked, and a nice sauce is created from the emulsion of oil and starchy pasta and water.
- Remove basil stem, and sprinkle in a good portion of chopped parsley. Quick mix, then add in the halved cherry tomatoes. Mix again. Check sauce, and add more pasta water if needed. Add chopped pepper if desired.
- Plate your dish, garnish with more parsley, basil and hot pepper. Optional, you can add cheese.