Tomato-Anchovy Pasta – Bon Appetit

This classic Italian pasta dish delivers a burst of savory umami flavor with a rich, tangy tomato sauce. Anchovies melt into the sauce, providing a deep, salty backbone that enhances the natural sweetness of the tomatoes without overpowering them. The dish is quick to prepare, making it perfect for busy weeknight dinners. Served with corkscrew pasta like rotini, the sauce clings perfectly to every twist. Top with fresh Parmesan for a creamy finish. It&# 226;ÂÂs a simple, comforting meal that tastes like it simmered all day, yet comes together in under thirty minutes.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 156.6

Description

This classic Italian pasta dish delivers a burst of savory umami flavor with a rich, tangy tomato sauce. Anchovies melt into the sauce, providing a deep, salty backbone that enhances the natural sweetness of the tomatoes without overpowering them. The dish is quick to prepare, making it perfect for busy weeknight dinners. Served with corkscrew pasta like rotini, the sauce clings perfectly to every twist. Top with fresh Parmesan for a creamy finish. It&# 226;ÂÂs a simple, comforting meal that tastes like it simmered all day, yet comes together in under thirty minutes.

Ingredients

1/4 cup Olive oil
1 cup Chopped green onions
4 cloves Garlic, minced
1 can (2 oz) Anchovy fillets, drained and chopped
1 can (14.5-16 oz) Diced peeled tomatoes
3/4 lb Rotini or other corkscrew-shaped pasta
1/2 cup Grated Parmesan cheese
to taste Salt and pepper

Directions

1
Heat olive oil in a heavy large skillet over medium-high heat.
2
Add chopped green onions and minced garlic to the skillet and sautÃÂ© until soft, about 5 minutes.
3
Add chopped anchovies and stir for 1 minute until they begin to dissolve.
4
Pour in diced tomatoes and simmer until the sauce thickens slightly, about 6 minutes.
5
Cook rotini in a large pot of boiling salted water until just tender but still firm to the bite.
6
Drain the pasta, reserving 1/2 cup of the cooking liquid.
7
Add the reserved cooking liquid to the tomato-anchovy sauce in the skillet and stir over medium-high heat until heated through.
8
Add the drained rotini to the skillet and toss until the sauce evenly coats the pasta.
9
Stir in grated Parmesan cheese until blended and creamy.
10
Season to taste with salt and pepper before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 156.6kcal

% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 5.6g2%
Dietary Fiber 1.0g4%
Sugars 2.5g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sauce can be prepared up to 2 hours ahead. Let it stand at room temperature before reheating and adding the pasta.

Anchovies may seem strong, but they melt into the sauce to provide a savory depth rather than a fishy taste. If you prefer a milder flavor, use fewer anchovies.

Reserve extra pasta water if the sauce seems too thick; add a splash at a time to reach your desired consistency.

For a vegan variation, omit the anchovies and Parmesan, and use a nutritional yeast or vegan parmesan substitute.

Keywords: pasta, italian, anchovy, tomato, quick dinner, weeknight meal, rotini, parmesan, garlic, green onion, olive oil, easy recipe, comfort food, umami, savory, classic, bon appetit

Read it online: https://www.chefs-mate.com/recipe/tomato-anchovy-pasta-bon-appetit/