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)
• 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
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.