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