Name: Spaghetti With Tomatoes and Anchovy Butter
Yield: 4 Servings
Ingredients: 8 ounces spaghetti; 4 tablespoons (½ stick) unsalted butter; 2 anchovy fillets packed in oil, drained; 4 garlic cloves, sliced; 2 pounds medium tomatoes, quartered; Kosher salt and freshly ground black pepper; Chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives)

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Christopher Testani

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