Pasta e Alici (Anchovies and Tomatoes)

italian-pastaealici A fast and easy Fresh Tomato Anchovy Pasta (Spaghetti e Alici), you will overcome your dislike for Anchovies once you have tried this delicious pasta recipe.

2 cloves garlic, minced
8 anchovies, chopped (anchovies canned oil and drained)
4-6 Tbsp. extra-virgin olive oil
14-16 cherry or grape tomatoes, halved
½ tsp. dried basil
½ tsp. dried oregano
1-2 pinches crush red pepper flakes
3 cups (12 oz) spaghetti, cooked (350 g)

In a large pot of boiling salted water cook the spaghetti al dente.

While pasta is cooking, in a large pan add the olive oil, garlic and tomatoes, basil, oregano and a pinch or 2 of hot pepper flakes, gently stir together and cook on medium heat until tomatoes have softened and have started dry out, make a space between the tomatoes and add the anchovies, continue to cook on medium heat until the anchovies have turned into a creamy paste (about 5 minutes), gently combine.

Add the cooked spaghetti plus 3-4 Tbsp. of pasta water and a Tbsp. or two of extra oil if you wish, raise the heat to high, toss continually coating the pasta and the sauce has thickened, approximately 1 minute. Serve immediately.

Makes 3 servings.

Cook's Notes:

How Much Pasta To Use? A good measure is 2 oz (57 g) of dry pasta per person. Although you could increase to 2½ oz (75 g). This will yield approximately 1¼-1¾ cups cooked.
How To Store The Pasta: Any leftover pasta should be stored in an airtight container and refrigerated. It will keep for up to 2 days. It can be reheated in a pan with a little water.