Tomato and Anchovy Sauce

Tomato and Anchovy Sauce

This is a classic and all time favorite, really fast to make, only 20 minutes tops! Use Bucatini, Linguini or Spaghetti.

Tomato and Anchovy Sauce

Here I used Bucatini a thick pasta with a small hole through it's center but any thin pasta will do. Use spaghetti, linguini or spaghettini.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch Recipes, Main Courses
Cuisine Pasta, Pasta & Sauces
Servings 4


  • 1 dl olive oil
  • 6-10 anchovy filets (Italian or Portuguese) finely chopped (about 3 tbls.)
  • 2 tbsp oil from the anchovies
  • large pinch dried red chili flakes you can decide if you would like it spicer.
  • 3 tbsp garlic finely chopped
  • 5 tbsp parsely finely chopped
  • 2 400gr cans of whole plum tomatoes lightly crushed in a bowl using your hands. (contents of the entire can)
  • 1 teas salt
  • to taste black pepper freshly ground
  • 2 tbsp butter
  • 400 grams pasta


  • Heat pan with the olive oil and anchovy oil until hot, toss in the finely chopped anchovies and saute until they have melted down (about 1 minute), add the chili flakes and the finely chopped garlic and saute for 30 seconds, just long enough for the garlic to take a sweet fragrance. Being careful not to let the garlic color or burn. Add 3 msk or 3 tbls of the finely chopped parsley and let saute for another 30 seconds and then add the tomatoes and stir well.
  • Add 1 teaspoon of salt and a big grating of black pepper, stir well, reduce heat and simmer for 20 minutes or until the oil has separated from the tomatoes. Remove from heat and add 2 msk or 2 tbsp of butter, correct for salt and pepper, sprinkle in the the remaining 2 tbsp of finely chopped parsley, stir and pour over sauce and serve. Notes:


This is a really fast and simple recipe. You can use any left over sauce on green beans or other vegetables.
Tried this recipe?Let us know how it was!

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I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.