Introduction
There are some pasta dishes that feel like magic in their simplicity. For me, Spaghetti with Tomatoes and Anchovies is one of those recipes. With just a few pantry staples—spaghetti, ripe tomatoes, garlic, and anchovies—you can whip up a dish that tastes like it came straight from a rustic Italian kitchen.
I first fell in love with this pasta while traveling along the Amalfi Coast. Every trattoria seemed to have its own version, some with a hint of chili, others with fresh herbs, but all with that unmistakable depth of flavor that only anchovies can bring. It’s amazing how these tiny little fillets transform a humble tomato sauce into something rich, savory, and unforgettable.
Now, before you wrinkle your nose at anchovies—hear me out! They don’t make the dish “fishy” at all. Instead, they melt into the sauce, adding an umami depth (that irresistible savory flavor) that keeps you coming back for bite after bite. Paired with sweet tomatoes and al dente spaghetti, this recipe is a masterclass in balance.
The best part? It takes under 30 minutes, making it perfect for weeknight dinners when you want something quick yet restaurant-worthy.
Let’s get cooking!
Ingredients
Here’s what you’ll need to make this flavorful Spaghetti with Tomatoes and Anchovies. I’ll also share some substitution ideas so you can adapt the recipe to your taste and dietary needs.
Main Ingredients:
- 1 pound (450 g) spaghetti
- 6 anchovy fillets (packed in oil, drained)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 can (28 ounces) whole peeled tomatoes (or about 6–7 fresh ripe tomatoes, peeled and chopped)
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- Fresh parsley, chopped (¼ cup)
Optional Add-Ons:
- Grated Pecorino Romano or Parmesan cheese (though some Italians will tell you cheese + anchovies is a no-no, I won’t judge!)
- Black olives or capers for a briny kick
- Fresh basil for a sweeter herbal note
Substitution Ideas:
- Gluten-Free: Use your favorite gluten-free spaghetti or linguine.
- Vegan: Swap anchovies for capers + miso paste (to mimic that umami depth).
- Low-Carb: Try zucchini noodles or spaghetti squash in place of pasta.
Step-by-Step Instructions
This recipe is wonderfully simple and beginner-friendly. Here’s how to bring it together:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 9–11 minutes, or according to package directions). Reserve 1 cup of pasta water before draining.
👉 Tip: Always salt your pasta water generously—it should taste like the sea. This is the foundation of great pasta.
Step 2: Start the Sauce Base
In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking gently until the garlic is fragrant and golden (about 1–2 minutes).
👉 Tip: Don’t burn the garlic! Burnt garlic turns bitter and can overpower the sauce.
Step 3: Melt the Anchovies
Add the anchovy fillets to the skillet. Stir with a wooden spoon, letting them melt into the oil. This step is where the magic happens—the anchovies break down and create a deeply savory base for the sauce.
Step 4: Add the Tomatoes
Pour in the tomatoes (crush them by hand if using whole peeled ones). Season with a little salt and black pepper. Let the sauce simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
👉 Tip: If you like a smoother sauce, use a wooden spoon or potato masher to break up the tomatoes as they cook.
Step 5: Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the sauce. Toss everything together, adding a splash of reserved pasta water if the sauce needs loosening. Cook for 1–2 minutes more, letting the pasta soak up all that flavor.
Step 6: Garnish and Serve
Finish with a generous sprinkle of fresh parsley and a drizzle of olive oil. If you like, top with a little grated cheese (I won’t tell the purists!). Serve immediately and enjoy.
Extra Tips
Serving Suggestions
- Serve with a crisp green salad and crusty bread to mop up the sauce.
- Pair with a glass of dry Italian white wine (like Pinot Grigio) or a light red (like Chianti).
- For date night, serve with roasted vegetables or a simple antipasto platter.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: You can freeze the sauce (without the pasta) for up to 2 months. Cook fresh spaghetti when ready to eat.
- Reheating: Warm gently on the stove with a splash of water or olive oil to keep the pasta from drying out.
Ingredient Variations
- Spicy Lover’s Twist: Double the red pepper flakes or add a fresh chili pepper.
- Herb Boost: Add fresh oregano or thyme for a more aromatic sauce.
- Briny Boost: Stir in a handful of olives or capers for extra Mediterranean flair.
Nutritional Information (per serving, about 4 servings)
- Calories: ~460
- Fat: 12g
- Carbohydrates: 70g
- Protein: 15g
- Fiber: 5g
(Adapted from Orsara Recipes)
FAQ Section
Q: How long does it take to make Spaghetti with Tomatoes and Anchovies?
A: About 25–30 minutes total, making it a great weeknight dinner.
Q: Can I substitute anchovies?
A: Yes! If you don’t eat anchovies, try capers, miso paste, or even soy sauce for that savory umami punch.
Q: Can I freeze this recipe?
A: The tomato-anchovy sauce freezes beautifully for up to 2 months. Just cook fresh spaghetti when you’re ready to serve.
Q: Do I really need to add anchovies?
A: Yes (if you can)! They melt into the sauce and add richness without tasting “fishy.” Even anchovy skeptics usually love this dish.
Conclusion
And there you have it—Spaghetti with Tomatoes and Anchovies, a dish that proves simplicity is the secret to incredible flavor. With just a handful of ingredients and under 30 minutes, you can enjoy a pasta night that feels both comforting and elegant.
Whether you’re making this for a cozy weeknight meal, a romantic dinner, or just because you’re craving something a little different, this recipe will not disappoint. The sweet tomatoes, the silky pasta, and the umami-rich anchovies come together in perfect harmony.
So grab that can of anchovies hiding in your pantry, twirl up some spaghetti, and bring a taste of Italy to your table tonight.
👉 If you make this recipe, I’d love to hear from you! Leave a comment below, share this post with your fellow pasta lovers, or tag me on social media with your delicious creations.
Buon appetito! 🍝🐟🍅