Recipe information
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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Preparation
Step 1
Cook spaghetti; drain, reserving ½ cup pasta cooking liquid.
Step 2
Meanwhile, heat butter in a large skillet over medium heat. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.
Step 3
Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.
Step 4
Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in herbs.
Nutrition Per Serving
Calories (kcal) 360 Fat (g) 13 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 51 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 10 Sodium (mg) 210