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Fresh Tomato Spaghetti with Anchovies and Parsley

This fresh tomato spaghetti with anchovies and parsley is a quick and vibrant Mediterranean pasta dish. Grated ripe tomatoes create a bright, juicy sauce, while anchovies add a rich umami depth. Tossed with garlic, olive oil, and fresh parsley, this light yet flavorful pasta comes together in under 30 minutes, making it perfect for busy weeknights or a simple dinner for two.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g spaghetti or preferred long pasta
  • 2 large ripe tomatoes halved and grated, skins discarded
  • 1 clove garlic finely grated
  • 2 tbsp extra virgin olive oil plus extra for drizzling
  • 4 fillets anchovy fillets optional
  • a few sprigs fresh parsley chopped for garnish
  • to taste salt

Method
 

Cooking Pasta
  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
  2. Reserve a small cup of pasta water before draining.
Preparing Fresh Tomato Sauce
  1. Grate the halved tomatoes using the large holes of a box grater and discard the skins.
  2. In a bowl, combine the grated tomatoes, grated garlic, olive oil, and salt to taste.
Assembling the Dish
  1. Run the cooked pasta under cold water briefly to stop cooking.
  2. Toss the pasta with the fresh tomato sauce, adding a splash of reserved pasta water to coat evenly.
  3. Top with anchovy fillets, chopped parsley, and a drizzle of olive oil before serving.

Notes

  • Use ripe, heavy tomatoes for the freshest flavor.
  • Anchovies can be omitted or replaced with capers for a vegetarian alternative.
  • Serve immediately for the best taste and texture.