This perfect spaghetti is my go-to throw it together weeknight pasta. It is so satisfying, and even my very picky son will eat it.
During the summer when my garden is overflowing with tomatoes I will use fresh, but for the rest of the year I love these Bianco DiNapoli whole peeled tomatoes…
One of my most favorite shortcuts in the kitchen is having a container of peeled garlic in the refrigerator. It may seem like such a small thing but it makes a huge difference in getting something pulled together quickly, especially when you don’t really feel like cooking…
SPAGHETTI WITH TOMATOES + ANCHOVY BUTTER
6 TABLESPOONS UNSALTED BUTTER
3 OIL-PACKED ANCHOVY FILLETS
4 GARLIC CLOVES, THINLY SLICED
1 28oz CAN OF GOOD QUALITY WHOLE PEELED TOMATOES, DRAINED (OR 2 LBS FRESH TOMATOES)
CHOPPED TARRAGON AND/OR PARSLEY
MALDON FLAKE SALT
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.
Add tomatoes; season with kosher salt and and cook, stirring occasionally, until falling apart, about 10 minutes.
Meanwhile, boil the pasta in generously salted water (it should taste like the ocean) according to package directions. Reserve ½ cup pasta cooking liquid.
Toss pasta with the tomatoes (and reserved cooking liquid if it looks dry); cook until sauce coats pasta, about 2 minutes. Toss in herbs and sprinkle with Maldon to serve.
IF USING FRESH TOMATOES
You will need to remove the skins first. In a pot large enough to fit the tomatoes, fill ¾ with water and bring to a boil. Cutting through the skin, make an “x” on the bottom of each tomato with a knife. Turn the heat off and submerge the tomatoes in the water for 20-30 seconds, depending on the size of the tomatoes. Remove the tomatoes from the water with a slotted spoon and place on a cutting board. Slip the peels off, core and chop into quarters. Then proceed with the recipe.