Spaghetti with Fresh Tomato and Anchovy Butter Sauce

Spaghetti with Fresh Tomato and Anchovy Butter Sauce


  • 1/2 lb  spaghetti
  • 2 tbsp butter
  • 6 – 8 anchovy fillets
  • 4 – 5 sliced garlic cloves
  • a pinch or 2 crushed red pepper flakes
  • 2 lbs quartered medium tomatoes or sliced (in half) cherry tomatoes
  • a splash of dry white wine (optional)
  • freshly ground pepper and salt, if needed
  • 4-5 leaves fresh basil, sliced


  1. Cook the spaghetti in lightly salted water; drain and reserve 2/3 cup cooking liquid.
  2. Meanwhile, heat the butter in a large skillet over medium heat. Add the anchovy, garlic and red pepper flakes, stirring often, until anchovies are broken down and garlic is soft; about 4 minutes.
  3. Stir in the tomatoes and continue to cook until they begin to fall apart; about 10 minutes.
  4. Toss in the pasta as well as 1/2 cup of the reserved cooking liquid. Add the rest of the cooking liquid if needed. Add the splash of wine, if using. Cook until the sauce coats the pasta. Taste and season with salt and pepper, if needed.
  5. Divide between plates and sprinkle with the basil. Serve

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