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Pasta with Roasted Tomato and Anchovy Sauce
In this recipe, we cook the tomato-anchovy sauce in the oven rather than on the stovetop. It’s our pantry-centric adaptation of a dish we had at Osteria ai Promessi Sposi in Venice, Italy, where chef Claudio Furlanis roasts fresh tomatoes in a scorchingly hot oven before combining them with anchovies and pasta. To balance the acidity of canned tomatoes, we add a small measure of sugar. And when the pasta and sauce are combined, we toss in some butter—its smooth, sweet richness rounds out all the flavors.
4 to 6
Servings
35 minutes
Ingredients
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1
28-ounce can whole peeled tomatoes
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2
medium garlic cloves, smashed and peeled
Directions
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01Heat the oven to 450ºF with a rack in the lower-middle position. In a 9-by-13-inch baking dish, toss together the tomatoes with juices, the garlic, anchovies, sugar and pepper flakes. Drizzle with the oil, then roast, stirring once about halfway, until the mixture is browned at the edges and thickened, but still saucy, about 30 minutes. Let cool slightly.
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May 11, 2023
Delicious deep flavor and a cinch to make
This was so easy to make on a weeknight, and the flavor was so deep and complex. The only think I would highly recommend is adding salt to the tomatoes before they go in to roast. I ended up adding a good bit of salt at the end which was fine, but I'd prefer it cooked in earlier on.
December 20, 2022
Pretty good
Made with fusilli and paired with steamed artichokes and crusty bread. Quite tasty.
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