Blistered cherry tomatoes, portobello mushrooms tossed together with spaghetti, wilted spinach, and grated parmesan in a white wine anchovy butter sauce.
Anchovy butter kinds of pasta dishes are probably my favorite. The sauce is always super simple usually consisting of a few anchovies, heaps of butter and oil, and some acid like lemon, wine, or sherry. It’s earthy and balanced and I love to load it up with vegetables. This kind of pasta requests no special treatment. Use the acid you have on hand, bring out the glass jar of anchovies that are just sitting in the fridge, and unload the vegetable bin in it, From cavatappi to bucatini and everything in between just throw anything at it. Check out my tips and tricks below for the best cherry tomato and anchovy butter spaghetti. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CHERRY TOMATO AND ANCHOVY BUTTER SPAGHETTI
don’t skip the anchovy: anchovies are the secret ingredient here. they don’t overwhelm the dish and make it fishy. they add depth and earthiness. they also melt right into the butter so you won’t even know it’s there. buy the anchovies in the glass jar so that you can seal them and store them for later use. canned anchovies may make you feel obligated to use more than necessary.
tomatoes first: tomatoes take the longest here so start them first. the tomatoes will start to blister and shrivel on the outside. no need to pop or mash the tomatoes unless you’re in a rush they’ll start to break apart on their own, especially once they start moving around the dish.
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