Summer Tomato Pasta With Garlic Anchovy Butter

How to Make Summer Tomato Pasta With Garlic Anchovy Butter

Total time: 20 min · Yields 4 servings

1. 1

   Cook the Pasta

   Drop the spaghetti into the boiling water. Cook for 1 to 2 minutes less than the package instructions until it is very al dente.

2. 2

   Sizzle the Garlic and Anchovies

   While pasta cooks, place olive oil, butter, garlic, and anchovies in a large skillet over medium heat. Stir frequently until the anchovies melt into the fat and the garlic is pale golden, about 3 minutes.

3. 3

   Burst the Tomatoes

   Add the halved cherry tomatoes and red pepper flakes to the skillet. Increase heat to medium-high. Cook for 5 to 7 minutes, pressing down on the tomatoes with a wooden spoon until they burst and create a saucy consistency.

4. 4

   Emulsify the Sauce

   Reserve 1 cup of starchy pasta water, then drain the pasta. Add the pasta and 1/2 cup of the reserved water to the skillet. Toss vigorously over high heat until the liquid thickens and coats the noodles.

5. 5

   Final Texture

   Turn off the heat. Stir in the torn basil and half of the Parmigiano-Reggiano. If the pasta looks dry, splash in a more pasta water until glossy.