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.
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