Smoky Anchovy Tomato Pasta (Print Version)

Silky pasta combining smoked anchovies, sweet tomatoes, and creamy butter for a rich umami flavor experience.

# What You Need:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Sauce

02 - 3.5 tbsp unsalted butter
03 - 4 smoked anchovy fillets in oil
04 - 2 cloves garlic, finely minced
05 - 1 tsp smoked paprika
06 - 1/4 tsp red pepper flakes (optional)
07 - 14 oz canned crushed cherry or whole plum tomatoes
08 - 1 tbsp tomato paste
09 - Salt and freshly ground black pepper, to taste

→ Finishes

10 - Zest of 1 lemon
11 - 2 tbsp chopped fresh parsley
12 - 1.75 oz grated Parmigiano Reggiano (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Reserve 1 cup of pasta water and drain.
02 - Heat butter in a large skillet over medium-low heat. Add anchovy fillets and stir until they dissolve into the butter.
03 - Add minced garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for another minute. Add crushed tomatoes and simmer on low for 10 minutes, stirring occasionally. Season with salt and pepper.
05 - Toss the drained pasta into the sauce, adding reserved pasta water incrementally to coat strands and achieve a silky texture.
06 - Remove from heat. Stir in lemon zest and parsley. Serve immediately, optionally topped with grated Parmigiano Reggiano.

# Expert Advice:

01 -
  • If you start with smoked anchovies, your kitchen will smell like a little trattoria with a twist—the kind of secret you want to keep just for yourself.
  • The balance of creaminess, savoriness, and a hint of lemon makes it both decadent and surprisingly lively, which is why it lands on my table so often.
02 -
  • If the garlic browns even a little, it can make the whole sauce bitter—so keep the heat gentle and stir constantly at that stage.
  • Reserving some pasta water saved a few clumpy batches; don’t skip this, as it’s the secret to a creamy, cohesive sauce.
03 -
  • Always start with quality anchovies—the smoked variety changes the game, but even regular ones are transformed by a touch of smoked paprika.
  • Adding pasta water gradually and tossing patiently is the trick to emulsifying the butter and tomato into a lovely, clingy sauce.
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