Fresh Pasta with Tomatoes and Anchovies

@pfairytale Fresh Pasta with Tomatoes and Anchovies

First I have to make a confession: I normally hate red sauce with pasta. Why? Probably because of really bad ones I had on different occasions. But after trying very good ones in Italy and then in an unexpected place in Bucharest, I thought what I usually think about food I used to underestimate: the food is not bad, the cook is bad.

So one day, last week, during a snow storm I decided to make my own. Actually, I was way to lazy to get out and buy ingredients so my decision was kind of forced by the availability of things in my fridge. Which were: canned tomatoes, sun dried tomatoes, fresh pasta and cherry tomatoes I bought the night before (a very uninspired shopping trip to prepare us for the snow, we did not have anything useful the next day) and the perpetual anchovies and capers that are a staple in my fridge. That meant that I had to make do with what was available.

And so I did and the result was pretty awesome and I loved it and I think I found one of the definitions of comfort food: this dish!


  • fresh pasta: anything you prefer, but I think the best would be tagliatelle
  • 1 can of peeled tomatoes
  • 8-10 fillets of anchovies (the very salty ones, in olive oil)
  • 5-6 halves of sun-dried tomatoes
  • 1 onion
  • olive oil
  • butter
  • salt
  • pepper
  • chili flakes
  • grated Parmesan


  1. Heat the olive oil and the butter in a pan and saute the onion. When softened, add the sliced dried tomatoes and the anchovies.
  2. Add the canned tomatoes and let it simmer for 5 minutes. Set it aside.
  3. Boil the pasta according to the instructions (take it out 1-2 minutes earlier).
  4. Add the pasta to the pan of tomatoes and let it cook for another 4-5 minutes.
  5. Serve garnished with fresh cherry tomatoes, capers. Grate some fresh Parmesan on top.

@pfairytale Fresh Pasta with Tomatoes and Anchovies

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