Spaghetti with Tomatoes and Anchovy Butter

Name: Spaghetti with Tomatoes and Anchovy Butter
Ingredients: 8 ounces spaghetti; 4 tablespoons (½ stick) unsalted butter; 2 anchovy fillets packed in oil, drained; 4 garlic cloves, sliced; 2 pounds medium tomatoes, quartered; Kosher salt and freshly ground black pepper; Chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives)

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www.bonappetit.com

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Servings: 4

Cost: $4.01 /serving

Author : Alison Roman

anchovy pasta summer

Spaghetti with Tomatoes and Anchovy Butter

Ingredients

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8 ounces spaghetti4 tablespoons (½ stick) unsalted butter2 anchovy fillets packed in oil, drained4 garlic cloves, sliced2 pounds medium tomatoes, quarteredKosher salt and freshly ground black pepperChopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives)

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Instructions

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Step 1

Cook spaghetti; drain, reserving ½ cup pasta cooking liquid.

Step 2

Meanwhile, heat butter in a large skillet over medium heat. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.

Step 3

Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.

Step 4

Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in herbs.