Tagliatelle with Tomatoes and Anchovies Pasta Recipe
Jim Stonos
This simple and delicious tagliatelle, tomato, and anchovy recipe takes you as little as 20 minutes to cook and tastes like the pasta you'd get in a family-run Italian restaurant somewhere on the Mediterranean coast.
Salt 65 oz pasta water, making it taste like the sea, and bring it to a boil.
Preheat 1 tbsp of olive oil on medium-high heat in your frying pan.
Mince 3-4 cloves of garlic coarsely.
Mince 2 anchovy fillets and mix them with the garlic.
Open a can of peeled San Marzano tomatoes, crushing them into bite-sized chunks with your hands.
Transfer the garlic and anchovy mix to the frying pan and sweat, stirring occasionally, for about a minute.
Before the garlic starts to brown, add the tomatoes to the frying pan and stir. Let cook on medium-high heat, stirring every now and then, as you make the rest of this recipe.
Put the tagliatelle nests in the boiling water. Boil the noodles for 2-3 minutes under the recommended cooking time on the package (mine said 7, so I boiled them for 5).
When the time for cooking the pasta is up, transfer the noodles to the frying pan and stir, helping the sauce cling neatly onto them.
Add a spoon of salty pasta water to the sauce and cook for about 1 minute.