Spaghetti with Tomatoes, Anchovy-Garlic Butter, and Burrata

Spaghetti with Tomatoes and Anchovy Butter

Spaghetti with Tomatoes and Anchovy Butter

The first tomatoes are becoming available at farmers’markets. These may not be perfect mid & late season tomatoes, but they are still delicious. I couldn’t help getting a few gorgeous and perfectly ripe orange and yellow tomatoes which I planned on eating with just flakes of sea salt & olive oil.

That plan changed when I found this recipe, while reading through the June issue of Bon Appetit Magazine. It is a super simple recipe for Spaghetti with Tomatoes and Anchovy Butter that perfectly showcases tomatoes. Can’t wait to make this one again!

Spaghetti with Tomatoes and Anchovy Garlic Butter for Two
(Adapted from Bon Appetit Magazine)

Ingredients:
• 4 ounces spaghetti
• 2 tablespoons unsalted butter
• 2 anchovy fillets, chopped down to a paste
• 2 garlic cloves, thinly sliced
• 1 pound tomatoes, cut into wedges
• ¼ cup tarragon and basil, chopped
• 4 ounce ball of burrata
• Salt and pepper
• Olive oil

Procedure:
1. Cook spaghetti according to package directions. Make sure to save about ¼ cup of pasta water before you drain your pasta.
2. Meanwhile, in a medium skillet, over medium heat, heat butter, anchovy fillets, and garlic. Cook for 4 minutes. Add the tomatoes, and cook for about 8 minutes, until the tomatoes start falling apart.
3. Add pasta to the skillet, along with the ¼ cup reserved pasta water. Toss well, and simmer for 3 minutes. Sprinkle with the herbs.
4. Plate the pasta in bowls. Tear pieces off the burrata and place on top. Sprinkle burrata with salt and pepper, and a few drops of olive oil.

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9 thoughts on “Spaghetti with Tomatoes, Anchovy-Garlic Butter, and Burrata

    • Trust me, you won’t even taste the anchovies in this recipe. They punch up the umami in the ripe tomatoes. However, you could replace them with 1 Tb of finely chopped capers for a similar effect.

  1. Love that creamy amalgamated fishy flavour and fully plan to try this as it looks like a perfect dish for a not that hot early Sumers day. Reminds me of a pasta dish I had in Sardinia where Bottarga was whipped into fresh Ricotta.then added to Malreddus pasta. Just a tiny dab on top of a modest heap of carbs with fresh basil and black pepper. Delicious.

  2. i was going to make this too but because I had to use the zucchini and have leeks, I made the other one on the same page :) your pasta looks amazing!

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