Light and Refreshing Tomato Anchovy Pasta

AnchovyTomatoPasta

Follow PBS Food on Pinterest

Warm pasta in the summer is kinda tricky. On the one hand, pasta is great ALL THE TIME. But it was literally 100 degrees yesterday in Los Angeles and surprisingly muggy, so hot food hasn’t been exactly a priority for me. This pasta dish is a bit different because it is so flavorful and light.

AnchovyTomatoPasta-3

I think what helps, always, is the lack of meat. The freshness from the tomatoes, lemon and Italian parsley make this pasta dish light enough to enjoy even on the hottest of days. My favorite part about this dish is the anchovy paste (you could also use a fillet) because it adds such a nice brininess and savoriness without being super overpowering. The anchovy flavor with the lemon and Italian parsley are SO good and delicious together.

AnchovyTomatoPasta-4

If you’re looking for a light, refreshing, summer-y pasta, this is your guy!

AnchovyTomatoPasta-2

Blistered Tomato Anchovy Pasta

Anchovy Tomato horizontal

The freshness from the tomatoes, lemon and Italian parsley make this pasta dish light enough to enjoy even on the hottest of summer days. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

print

Ingredients

  • salt
  • 1 pound linguine or pasta of choice
  • 1 cup pasta water, reserved
  • 2 tablespoons neutral oil 
  • 1 pint cherry tomatoes
  • 1/2 teaspoon dried oregano 
  • 1/4 teaspoon crushed red pepper 
  • 2 tablespoons anchovy paste
  • 6 cloves of garlic, minced
  • 1 bunch of kale, roughly chopped 
  • Juice from 1 lemon
  • 2 tablespoons fresh Italian parsley

Directions

  1. Bring a large pot of salted water to a boil. Cook your pasta of choice until al dente, reserving 1 cup of pasta water (we’re going to use this later on in the recipe). 
  2. To a large skillet or Dutch oven, set over medium heat, add the oil. When hot, add the cherry tomatoes and cook until blistered, about 2 to 3 minutes. Give the pan a shake so the tomatoes flip to their opposite side and cook for an additional minute or so. Mix in the oregano, crushed red pepper, anchovy paste, garlic, 1/2 cup reserved pasta water and kale. Toss together and cover, cooking the sauce for about 5 minutes, until the kale has softened. Add the lemon juice and Italian parsley and give it a taste. Add salt according to taste. I added about 1/2 teaspoon but this really will depend on how salty your anchovy paste/anchovy is. 
  3. Add the cooked pasta to the pan and toss until the pasta is thoroughly coated. If needed, add more pasta water. Garnish with more Italian parsley and Parmesan, if you like!

Yield: Serves 4


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.