Spaghetti with Tomatoes and Anchovy Butter

Ingredients for Spaghetti with Tomatoes and Anchovy Butter

• 230g spaghetti

• 4 tablespoons unsalted butter

• 2 anchovy fillets

• 4 sliced garlic cloves

• 900g quartered medium tomatoes

• Salt

• Pepper

• Chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives)

Cook 230g spaghetti; drain, reserving 120ml cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. Add 900g quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.