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Spaghetti with Tomatoes and Anchovy Butter Recipe – Bon Appétit

June 15, 2014

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INGREDIENTS

  • ½ pound 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)

NUTRITIONAL INFORMATION

Calories (kcal) 360 Fat (g) 13 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 51 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 10 Sodium (mg) 210

PREPARATION

  • Cook spaghetti; drain, reserving ½ cup pasta cooking liquid.
  • 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.
  • Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.
  • Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in herbs.

via Spaghetti with Tomatoes and Anchovy Butter Recipe – Bon Appétit.

Category:

Recipes

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