Pasta with Cherry Tomatoes, Anchovies, and Onion

Pasta with cherry tomatoes, anchovies, and onion is a Mediterranean dish that blends the intense flavors of anchovies with the sweetness of cherry tomatoes and the slightly sharp taste of onion. Here’s what you need to prepare this dish for 4 people:

Ingredients

• 320 g of pasta (spaghetti or linguine are perfect)
• 250 g of cherry or grape tomatoes
• 8 anchovy fillets in oil
• 1 medium-sized white onion
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• A pinch of red pepper flakes (optional)
• Salt to taste
• A handful of chopped fresh parsley (optional)
• Some toasted breadcrumbs (optional for added crunch)

Preparation

1. Start by boiling a pot of salted water for the pasta.
2. Meanwhile, wash the cherry tomatoes and cut them in half or into quarters, depending on your preference.
3. Peel and thinly slice the onion, then sauté it in a pan with extra virgin olive oil and whole garlic cloves (which you will remove later) over medium-low heat.
4. When the onion begins to turn translucent, add the anchovy fillets and let them dissolve in the oil, mashing them with a wooden spoon.
5. Add the cherry tomatoes to the pan, a pinch of salt (go easy because the anchovies are already salty), and if you like, a sprinkle of red pepper flakes.
6. Cook the sauce over medium heat for about 10 minutes until the tomatoes start to break down, forming a slightly creamy sauce.
7. In the meantime, cook the pasta al dente according to the package instructions, then drain it, reserving some of the cooking water.
8. Remove the garlic from the sauce and add the pasta to the pan with the sauce, mixing well and adding a bit of the cooking water if necessary to make the sauce creamier.
9. Serve immediately, garnishing with chopped fresh parsley and, if you like, some toasted breadcrumbs on top for crunch.

Curiosity

Anchovy is a typical ingredient of Southern Italy, particularly in Piedmont and Liguria where it is used to prepare sauces and dressings such as the famous bagna càuda. Anchovies give dishes a unique umami flavor that pairs well with the freshness of cherry tomatoes.