This pasta dish is a staple in my house, as you can quickly prepare the anchovy and cherry tomato sauce while the pasta is cooking. Garlic, parsley, and chile pepper are often combined with anchovies as an aromatic base. In this case, the anchovies are slowly melted in the warm olive oil along with finely minced garlic and chile pepper before adding the cherry tomatoes.
This is one of those clever recipes made with pantry ingredients that can feed a crowd in no time—at once cheap, flavorful, and satisfying.
- 12 ounces short pasta of your choice
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- Red chile pepper flakes to taste
- 8 oil-packed anchovy fillets
- A dozen cherry tomatoes, quartered
- 2 tablespoons fresh parsley, finely minced
Cook the pasta in a large pot of boiling salted water, according to the packaging instructions.
While the pasta is cooking, pour the olive oil into a medium skillet and add the minced garlic, chile pepper flakes, and anchovy fillets. Warm the olive oil over medium-low heat and break the anchovies with a wooden spoon, stirring until they melt. Add the quartered cherry tomatoes, turn the heat to medium-high, and cook them until they burst. Set aside.
Drain the pasta and reserve a ladleful of the cooking water.
Pour the pasta into the pan with the sauce, add the pasta cooking water and the parsley, and toss everything together for a minute over medium heat. Serve immediately.