Food & Cooking Recipes Ingredients Seafood Recipes Spaghetti with Tomato-Anchovy Sauce 3.6 (25) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 25 mins Total Time: 50 mins Servings: 4 For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil. 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 ¾ pound spaghetti, cooked according to package instructions and drained Grated Parmesan Directions 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. Print