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



Ingredient Checklist


Instructions Checklist
  • 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.


Cook's Notes

The 14 to 16 fillets in this dish seem like a lot but yield just 3 tablespoons -- enough to add rich, subtle flavor.

Reviews (3)

25 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
I love this dish. I've made it a few times now, and whenever I have - I say I should make it more often. It reminds me of a dish my Sicilian grandmother used to make when I was a child. When I don't have fresh basil on hand I use about 6 of the frozen Basil cubes (Dorot brand). Even my twin toddlers like it!
Rating: Unrated
I couldn't get the anchovies apart so I used a 2 oz. can, drained the oil.
Rating: Unrated
Just made this.. It was quite tasty..