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Spaghetti with Tomato-Anchovy Sauce

For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.

  • prep: 25 mins
    total time: 50 mins
  • servings: 4
Photography: Romulo Yanes

Ingredients

  • 1 can (28 ounces) whole peeled tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 14 to 16 anchovy fillets, chopped
  • 3 tablespoons chopped fresh basil leaves
  • Coarse salt and ground pepper
  • 3/4 pound spaghetti, cooked according to package instructions and drained
  • Grated Parmesan

Directions

  1. Step 1

    In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

Source
Everyday Food, April 2012

Reviews (2)

  • 2 Jun, 2012

    I couldn't get the anchovies apart so I used a 2 oz. can, drained the oil.

  • 2 Jun, 2012

    Just made this.. It was quite tasty..