Join! 12 weeks for $1

Pasta with Roasted Tomato and Anchovy Sauce

4 to 6 Servings
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.

Ingredients

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Brian T.
December 20, 2022
Pretty good
Made with fusilli and paired with steamed artichokes and crusty bread. Quite tasty.