Recipe

Homemade Spaghetti with Tomato and Anchovy Sauce

Savory Anchovy Delight: Homemade Spaghetti with Tomato and Anchovy Sauce

4.5 out of 5

Indulge in the flavors of Italian cuisine with this authentic recipe for Homemade Spaghetti with Tomato and Anchovy Sauce. This classic dish combines the richness of tomatoes, the umami of anchovies, and the simplicity of spaghetti to create a truly satisfying meal.

Pasta› Spaghetti alla puveriello

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

25 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Pescatarian diet, Dairy-free diet, Gluten-free diet (when using gluten-free spaghetti), Low-carb diet (when using low-carb spaghetti)

Allergens

Fish (anchovies)

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet

Ingredients

350g (12 oz) spaghetti 350g (12 oz) spaghetti
4 tablespoons olive oil 4 tablespoons olive oil
4 cloves of garlic, minced 4 cloves of garlic, minced
6 anchovy fillets, finely chopped 6 anchovy fillets, finely chopped
800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste Salt and pepper, to taste
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving) Grated Parmesan cheese (for serving)

Nutrition

Calories (kcal / KJ): 420 kcal / 1760 KJ
Fat: 14g (Saturated Fat: 2g)
Carbohydrates: 62g (Sugars: 10g)
Protein: 12g
Fiber: 4g
Salt: 1.5g

Preparation

1.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3.
Add the chopped anchovy fillets to the skillet and cook for another 2 minutes, stirring occasionally.
4.
Pour in the crushed tomatoes and red pepper flakes (if using). Season with salt and pepper to taste. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
5.
Add the cooked spaghetti to the skillet and toss until well coated with the sauce.
6.
Serve the spaghetti alla puveriello hot, garnished with fresh parsley and grated Parmesan cheese.

Treat your ingredients with care...

Anchovy fillets — Rinse the anchovy fillets under cold water to remove excess saltiness before chopping them for the sauce.

Tips & Tricks

For a spicier kick, add extra red pepper flakes to the sauce.
Use high-quality canned crushed tomatoes for the best flavor.
Adjust the amount of anchovies according to your preference for saltiness.
Serve the spaghetti with a side of garlic bread to complete the meal.
Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Homemade Spaghetti with Tomato and Anchovy Sauce hot, garnished with fresh parsley and grated Parmesan cheese. Accompany it with a side of garlic bread and a simple green salad for a well-rounded meal.

Presentation advice

Plate the spaghetti neatly on individual serving plates, ensuring that the sauce is evenly distributed. Sprinkle the dish with fresh parsley and a generous amount of grated Parmesan cheese for an appetizing presentation.