Tomato Anchovy Umami Pasta
This tomato, anchovy, butter pasta dish is super quick, easy, and DELICIOUS! For an incredibly quick and umami-packed meal, this will impress anyone including yourself!
I have modified this recipe from a Bon Appetit recipe called Bucatini with Butter Tomato Sauce. Basically I have pretty much just doubled all of the ingredients and changed the pasta, because I’m an excessive gal. You can definitely use less butter, crushed red pepper flakes, anchovies- whatever- play around with quantities depending on what you like.
Sometimes I’ll also drizzle truffle oil or regular olive oil on top of the finished product, which adds another level of umami deliciousness….
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Anchovy Butter Tomato Pasta
Ingredients
- 1 lb. spaghetti pasta or whatever pasta you like, cooked and drained (save some pasta water)
- 28 oz can of crushed tomatoes or whole tomatoes that you crush by hand
- 8 tablespoons salted butter, cut into 1/2 inch cubes
- 2 or 3 tablespoons capers, drained
- 1 tin of anchovies (about 7-9 fillets)
- 1 head of garlic, cloves peeled and smashed
- 1 tablespoon crushed red peppers, optional
- Parmesan, for serving
- Olive oil or truffle oil, for serving
Instructions
- Preheat oven to 425 degrees
- In a 9 x 13 pyrex pan, add tomatoes (smash with hands if using whole peeled). Add & evenly distribute garlic, anchovies (drizzle remaining anchovy oil on top as well), capers, butter, and crushed red peppers. You can also add an extra teaspoon of salt if you would like it to be a little saltier- I do!
- Stick in oven for 25 minutes. Pull out and mash, then put back in oven for another 25-35 minutes until jammy and reduced and edges are starting to caramelize.
- Cook pasta while tomato sauce is preparing and save about a 1/2 cup of pasta water before you drain the pasta.
- In the same pot that the spaghetti/pasta was cooking in, add 1-2 tablespoons of butter or oil and heat on medium. Add a serving (or however many servings you're making) of pasta to the pot along with a generous helping of the tomato sauce. Drizzle 2-3 tablespoons of pasta water on top and then toss the pasta to coat until sauce is sticking evenly to the noodles.
- Remove from pot and top with olive oil/truffle oil and fresh grated parmesan.
