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Spaghetti with Anchovies (Spaghetti con Acciughe) and tomatoes
Elle

Spaghetti with Anchovies (Spaghetti con Acciughe)

5 from 1 vote
This spaghetti with anchovies dish tastes like it came directly from the Mediterranean. Literally. Yes, anchovies are harvested in the Mediterranean (and North Atlantic).
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 596

Ingredients
  

  • 500 g spaghetti, reserving 1/2 cup cooking liquid (120 ml)
  • 2 tablespoons extra virgin olive oil
  • 4 anchovy filets (packed in oil), drained and chopped
  • 4 garlic cloves, sliced
  • 1 fresh red chili, seeded and finely chopped
  • 2 lb aromatic vine-ripened tomatoes (such as mini plum tomatoes or cherry tomatoes) (about 1 kg)
  • sea salt and freshly ground pepper, to taste
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon fresh chopped tarragon
  • 1 tablespoon fresh chopped chives

Instructions
 

  1. Fill the large pot with cold water and a pinch of salt. Bring to a rapid boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook anchovies and garlic until soft, about 4 minutes.
  3. Add the chili and tomatoes, season with salt and pepper and saute for 10 minutes, until the tomatoes are falling apart.
  4. Toss in pasta and add the cooking liquid, cook for 1 more minute, toss in the herbs and serve.

Nutrition

Calories: 596kcal

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