Spaghetti with Anchovy Sauce and Cherry Tomatoes

I can share with you the recipe for Spaghetti with Anchovy Sauce and Cherry Tomatoes, a simple but surprisingly flavorful dish, perfect for those who love the taste of the sea.

Ingredients

• 320 g of spaghetti
• 150 g of cherry tomatoes
• 2 tablespoons of anchovy extract
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Fresh parsley to taste
• Chili pepper (optional)
• Salt to taste

Preparation

1. Start by cooking the spaghetti in plenty of salted water following the cooking times indicated on the package to achieve an al dente consistency.
2. Meanwhile, in a large pan, heat a stream of extra virgin olive oil and add peeled garlic to flavor the oil. If you like, you can also add some chili pepper.
3. Cut the cherry tomatoes in half and add them to the pan. Cook over medium heat for a few minutes, until they start to soften.
4. Drain the spaghetti and reserve some of the cooking water. Remove the garlic from the pan and add the spaghetti to the tomatoes.
5. Add the anchovy sauce, and if necessary, some of the spaghetti cooking water to emulsify everything well.
6. Sauté everything together for a minute so that the flavors blend.
7. Serve the spaghetti and finish with a sprinkling of chopped fresh parsley.

If you don’t have all the ingredients, you can also omit the chili pepper or parsley if you don’t like them or if you don’t have them available. The anchovy sauce is the key ingredient that gives the dish its characteristic sea flavor, so it’s important not to leave it out.

Anchovy sauce is a traditional condiment of Italian cuisine, particularly from the Amalfi Coast, where anchovies are left to ferment in salt to create a thick and tasty liquid. Considered a legacy of Roman Garum, this particular condiment gives dishes an intense umami flavor.