Spaghetti with Tomatoes and Anchovies

Each bite of this easy, humble dish brought me back to that special day on the Italian Riviera.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Lemons & Anchovies


  • 1 pound spaghetti
  • 1 lb 9 ounces tomatoes sliced in half or quarters (flavorful, sweet tomatoes would be best)
  • 2 shallots sliced thinly
  • 3 cloves garlic sliced thinly
  • 2 sprigs fresh thyme chopped
  • Few sprigs fresh oregano chopped (yielding about 2 tablespoons)
  • Dried red pepper flakes
  • 10 anchovy fillets packed in oil
  • Roughly 1/2 cup olive oil give or take
  • Freshly grated Parmesan cheese for garnish


  1. Prepare pasta until al dente
  2. While the pasta cooks, heat the olive oil (you can start with a little less and add as you go) in a skillet large enough to hold the cooked pasta over medium heat. You can add the shallots, garlic, anchovies, herbs and red pepper flakes all at once and cook until the anchovies dissolve into the oil. Just be careful not to let the garlic burn. This should take 4-5 minutes.
  3. Add the tomatoes and raise the heat a little. Cook for 6-7 minutes until the tomatoes are soft; mash them against the sides of the pan to more evenly distribute the tomato flavor. Season with salt and pepper, to taste and add more olive oil if it looks too dry. Toss in the drained spaghetti, plate and serve with Parmesan cheese.