Spring Tomato Anchovy Pasta春番茄鯷魚意粉
A classic Italian-inspired pasta dish featuring fresh spring tomatoes and salty anchovies, popular in Hong Kong Italian restaurants. The anchovies dissolve into the sauce creating a rich umami depth, while fresh basil and garlic provide aromatic brightness. Simple, elegant, and deeply flavorful.
01Ingredients
- 250g Spaghetti pasta
- 600g Fresh ripe tomatoes
- 8 fillets Anchovy fillets in oil
- 4 cloves Garlic
- 60ml Extra virgin olive oil
- 10 leaves Fresh basil
- 2 pinch Sea salt
- 1 pinch Black pepper
- 30g Parmesan cheese
- 1 pinch Red chili flakes
Nutrition (per serving)612kcal
- Protein22.5g
- Carbs68.5g
- Fat24.8g
Fiber 3.2 gSodium 856 mg
02Steps
- Bring salted water to a rolling boil in a large pot and cook spaghetti until al dente according to package instructions.
- While pasta cooks, score the bottom of tomatoes with an X and briefly blanch in boiling water, then peel and roughly chop.
- Mince garlic finely. Heat olive oil in a large saucepan over medium heat.
- Add minced garlic and red chili flakes to the oil and sauté briefly until fragrant, about 30 seconds, being careful not to burn.
- Add anchovy fillets to the pan and stir for 1-2 minutes, allowing them to break down and dissolve into the oil.
- Add chopped tomatoes to the pan and stir well. Simmer over medium-low heat for 8-10 minutes until tomatoes break down into a sauce.
- Taste the sauce and adjust seasoning with sea salt, black pepper, and additional chili flakes if desired.
- Drain the cooked pasta, reserving 120ml of pasta water. Add pasta to the tomato-anchovy sauce.
- Toss the pasta with the sauce over medium heat for 1-2 minutes, adding reserved pasta water as needed to achieve a silky consistency. Do not overcook.
- Tear fresh basil leaves by hand and fold gently into the pasta off the heat.
- Divide pasta between two bowls. Grate fresh Parmesan cheese over each serving and finish with a light sprinkle of black pepper.
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