Pasta with tomato and anchovy sauce

Pasta with tomato and anchovy sauce

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  • 4
  • Easy
  • Pescatarian
  • 15 minutes
  • 10 minutes
  • De Grendel Sauvignon Blanc 2006

Looking for an easy, quick pasta recipe for a hot day? This easy sauce with tomatoes, anchovies, basil and cheese requires no cooking – just chop and stir through the hot pasta. Dinner in 15 minutes flat!


  • 400 g spaghettini
  • 100 g crumbled Gorgonzola or shards of Parmesan, to serve
  • For the sauce:
  • 600 g firm Roma tomatoes, chopped
  • 50 g chopped anchovies
  • 30 g torn basil leaves
  • 3/5 cup good olive oil
  • 2 cloves garlic, crushed
  • 3 T red-wine vinegar
  • Freshly ground black pepper, to taste
  • Maldon sea salt, to taste

Cooking Instructions

1. Cook the pasta in boiling salted water until just tender. In the meantime, mix together the sauce ingredients. Drain the pasta and mix with the sauce.

2. Top with the cheese – as much or as little as you like. Check seasoning. The saltiness of the anchovies and cheese should be enough, but, if not, add some flaky sea salt to taste. Grind over the pepper and drizzle with olive oil

Cook’s tip:
If you don’t eat anchovies, add some salt by using smashed salted olives.

Per serving:
3481.7kJ, 23.1g protein,45.7g fat, 80.5g carbs

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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