Cherry Tomato Anchovy Sauce Recipes

Steps:

• Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
• Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.

Steps:

• On a rimmed baking sheet, toss together olive oil, anchovy paste, and cherry tomatoes. Roast at 450 degrees until tomatoes burst. Toss with pasta; garnish with basil and ground pepper.

Steps:

• Combine the chopped tomatoes, olive oil, cherry tomatoes, anchovies, garlic, basil, parsley, capers and red pepper flakes in a saute pan and let simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta and add it to the pan with the sauce. Toss to combine.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

Steps:

• Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
• Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Steps:

• Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.

Steps:

• Cook 1/2 pound spaghetti; drain, reserving 1/2 cup cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. Add 2 pounds quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8-10 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).