Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Spaghetti with Anchovies and Cherry Tomatoes: A Summer Symphony of Flavours
Discover how to whip up spaghetti with anchovies and cherry tomatoes—a quick, flavour-packed dish that captures the essence of summer!
📖 What is it
Discover how to whip up spaghetti with anchovies and cherry tomatoes—a quick, flavour-packed dish that captures the essence of summer!
🛒 Ingredients
- ✓ 320g spaghetti
- ✓ 30g salted anchovies
- ✓ 120g cherry tomatoes
- ✓ 2 garlic cloves
- ✓ Extra virgin olive oil, to taste
- ✓ Oregano, to taste
- ✓ Fresh basil, to taste
- ✓ Salt, to taste
- ✓ Grated Sicilian pecorino cheese, to serve
📊 Nutritional Information
Let the vibrant scents of Sicily sweep you away with this spaghetti dish featuring anchovies and cherry tomatoes. It’s a beautiful harmony of the sea’s saltiness and the fresh sweetness of ripe tomatoes, lifted by fragrant garlic and Mediterranean herbs. Simple yet unforgettable, it’s the perfect plate for warm summer evenings shared with loved ones.
👨🍳 Preparation
- 1
Rinse the cherry tomatoes thoroughly and slice them in half.
- 2
In a large bowl, drizzle a little olive oil, add the tomatoes and torn basil leaves. Season with salt, give it a gentle stir, and let it rest for 10 minutes.
- 3
In a frying pan, gently fry the crushed garlic cloves with the anchovies until the garlic turns golden and the anchovies melt into the oil.
- 4
Add the tomato and basil mixture to the pan and cook for about 5 minutes, stirring continuously.
- 5
Cook the pasta in plenty of salted boiling water until just al dente. Drain and toss it into the pan, frying over a high heat for a couple of minutes with a sprinkle of oregano.
- 6
Serve the spaghetti piping hot, topped with shavings of Sicilian pecorino.
💡 Tips and Variations
- •
To deepen the flavour, try adding a handful of pitted Taggiasca olives or a touch of fresh chilli for a gentle kick.
- •
Experiment with other long pasta shapes like linguine or bavette for a different texture and look.
- •
For a richer twist, finish with a sprinkle of toasted lemon-scented breadcrumbs for a lovely crunch and aroma.
- •
For a vegetarian option, swap the anchovies for capers and a mix of dried seaweed to keep that briny, seaside character.
- •
Always opt for a good quality Sicilian extra virgin olive oil to bring out the best in every ingredient and keep the dish authentic.
- •
The key to perfection is cooking the pasta al dente and tossing it straight into the sauce so it soaks up all those wonderful flavours.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within 24 hours to keep the freshness and flavour.
- • When reheating, warm gently in a pan with a splash of olive oil and a tablespoon of water to restore moisture without drying out the pasta.
- • Avoid freezing this dish, as the delicate texture of the cherry tomatoes and anchovies can suffer, affecting the taste.
🍷 Pairing
Pair this dish with a Sicilian red like Nero d’Avola from Vittoria, whose fruity notes and balanced structure beautifully complement the anchovies’ savoury punch. Alternatively, a light, fresh Frappato offers a delightful contrast. If you prefer white, a crisp, aromatic Inzolia is a fantastic match to balance the sweetness of the tomatoes.
Making spaghetti with anchovies and cherry tomatoes is like bringing a slice of Sicily right to your table—full of authentic flavours and rich traditions. I warmly encourage you to give this straightforward yet characterful recipe a go; it’s perfect for sharing joyful moments with those you love. Don’t forget to share your cooking adventures and spread the taste of our beautiful land with friends and family!
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