Anchovy Tomato Pasta

Anchovy tomato pasta is a quick, tasty recipe with cherry tomatoes, anchovies, parmesan and basil. It’s perfect for a weeknight dinner.

This anchovy tomato pasta is one of those simple meals that feels like it came straight from a cozy Italian trattoria. Anchovies melt into olive oil to create a savory, umami-packed base that balances beautifully with sweet cherry tomatoes, garlic and fresh basil.

Tossed with pasta and finished with parmesan, this Italian Anchovy Tomato Pasta is quick enough for busy nights but special enough to serve with a glass of wine on the weekend. I love it with a fresh side salad and some crusty garlic bread.

Nothing saves me mid-week quite like a dinner ready in about 30 minutes. This luscious Anchovy Tomato Pasta is restaurant-quality with minimal effort. Seriously, the anchovies and garlic do the heavy lifting!

Plus, a tin of anchovies and a box of pasta go a long way, so this is great if you’re on a budget. I absolutely love the balance in this recipe: Sweet tomatoes, salty anchovies, nutty parmesan and fresh herbs all shine. It’s so delicious. 

Tomato anchovy pasta works with spaghetti, linguine, or bucatini, and you can add extra veggies. I love the pop from the juicy cherry tomatoes that make this dish feel light and fresh.

Even people who claim they don’t like anchovies will love it!

Pasta: Any long pasta works beautifully in this Tomato anchovy pasta. Go for spaghetti, bucatini, or linguine as my top suggestions.

Olive oil: Choose a good-quality extra virgin olive oil since it forms the base of the sauce and carries a lot of the flavor.

Anchovy fillets in oil: These little flavor powerhouses melt into the olive oil, creating a rich, savory backbone for the sauce. Don’t worry, they won’t make the Anchovy Tomato Pasta taste “fishy,” just deeply umami.

Garlic: Fresh garlic adds a fragrant punch that balances the anchovies and tomatoes. Mince it finely so it blends into the sauce.

Shallot: Milder and sweeter than onions, shallots add a gentle depth of flavor without overpowering the recipe.

Cherry tomatoes: Juicy, sweet cherry tomatoes burst into a fresh sauce when cooked. 

Parmesan cheese: Freshly grated Parmesan melts into the pasta. Don’t skip it!

Fresh basil: Torn or chopped basil leaves will both work.

Optional finishers: Sometimes I’ll top the recipe with extras like lemon zest, chili or more cheese. 

Ingredient quantities can be found at the bottom of the article in the recipe card

Cook the pasta

Bring salted water to a boil, cook pasta until al dente, and reserve some cooking water.

Build the sauce

Heat olive oil in a skillet, melt anchovies into the oil, then add garlic and shallots.

Add tomatoes

Cook until they soften and burst, smashing a few to release their juices.

Combine with pasta

Toss drained pasta in the skillet, adding pasta water to create a silky sauce.

Finish the Anchovy Tomato Pasta

Stir in parmesan and basil. Adjust seasoning, then top with extra basil, cheese, olive oil or lemon zest.

SUBSTITUTIONS AND VARIATIONS

There are tons of add-ins and swaps that you can make to this Anchovy Tomato Pasta:

• Anchovies: If you’re hesitant, reduce the amount or swap with a splash of fish sauce for umami.
• Tomatoes: Use canned cherry tomatoes or chopped San Marzano tomatoes when fresh ones aren’t in season. 
• Pasta: I sometimes will make this with a gluten free pasta if I have friends coming round who are gluten free.
• Add more heat: Add red pepper flakes with the garlic. You can also add a single red chili while the anchovies and garlic and cooking in the oil. You can whip it out just before serving it. 
• Veggie boost: Toss spinach, zucchini ribbons or roasted peppers into your Tomato anchovy pasta. A tablespoon of sundried tomato is delicious, too.
• Creamy anchovy tomato pasta: Add in a splash of fresh cream just before serving.

Store Anchovy Tomato Pasta leftovers in an airtight container for up to 3 days.

Warm gently in a skillet with a splash of water or olive oil to revive the sauce.

The sauce (without pasta) can be made a day in advance and stored in the fridge. Just cook pasta fresh and toss together before serving.

I love serving steaming bowls of this Anchovy Tomato Pasta recipe with a crisp white wine like Sauvignon Blanc or Pinot Grigio. 

A simple green salad with lemon vinaigrette is a welcome side and you’ll need some crunchy garlic bread or focaccia for mopping up extra sauce with. 

Try it with grilled fish or chicken if you want to add extra protein. Try it with a side of Honey Mustard Marinated Chicken.

Here are a couple of tips for getting the most delicious Anchovy Tomato Pasta possible:

• My sauce is too salty: This can happen, depending on your anchovies. When this happens, I try to balance it with extra tomatoes, a pinch of sugar or lemon zest.
• My sauce too dry: Go ahead and add more reserved pasta water until silky.
• My pasta is sticking: Toss it straight into the skillet while it’s still hot. Don’t let it sit in a colander.
• My pasta isn’t saucy enough: Smash more tomatoes for extra juice!

If you’re looking for more fresh and light recipes, here are some of my favorite pastas you might love:

• Chicken Helper Recipe
• Grinder Pasta Salad
• Garlic Lemon Shrimp Pasta
• Dairy Free Hamburger Helper
• Leftover Brisket and Brie Mac and Cheese

Anchovy Tomato Pasta

Taylor Jackzen

Anchovy Tomato Pasta is a quick, flavorful pasta with anchovies, garlic, cherry tomatoes, parmesan, and basil. Perfect for weeknights or summer dinners.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

• 8 oz pasta spaghetti, bucatini, or linguine work well
• 2 tbsp olive oil
• 1 tin of anchovy fillets packed in oil
• 3 cloves garlic minced
• 1 shallot finely chopped
• 2 cups cherry tomatoes
• Salt & black pepper to taste
• 1/2-1 cup pasta water reserved
• 1/3 cup freshly grated parmesan
• Handful of fresh basil chopped or torn
• Optional finishers: Extra olive oil lemon zest, or more cheese

Instructions

 

• Bring a pot of salted water to a boil and cook pasta until al dente. Reserve 1/2-1 cup pasta water before draining.
• In a large skillet over medium heat, warm olive oil. Add anchovy fillets and use a wooden spoon to break them down. They’ll melt into the oil.
• Add garlic and shallots. Cook for 2–3 minutes until fragrant and just golden.
• Slice half of the cherry tomatoes in half then add the tomato slices and whole tomatoes to the skillet. Cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and burst. Use the back of your spoon to gently smash a few for extra sauciness.
• Add drained pasta directly into the skillet with the tomato mixture. Pour in a splash of reserved pasta water and toss until silky and coated.
• Stir in grated parmesan and fresh basil. Taste and season with salt and pepper (you may not need much salt thanks to the anchovies and cheese).
• Top with more basil, parmesan, and a drizzle of olive oil. A little lemon zest on top if desired.