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Mains · Recipe 01

Anchovy, Cherry Tomato & Artichoke Pasta

Spaghetti with anchovies, cherry tomatoes, marinated artichokes, garlic, and lemon.

Saved recipe
Prep10 min
Cook15 min
Time25 min
Base yield2–3 portions

Estimated; start the sauce while the pasta water heats.

Ingredients

Units
  • 250 gSpaghetti
  • 6 filletsOil-packed anchoviesBase recipe: use 4–6, to taste; reserve their oil.
  • 2 tbspAnchovy packing oilBase recipe: use 1–2 tbsp; add enough olive oil to reach 3 tbsp total oil.
  • 1 tbspExtra-virgin olive oilBase recipe: adjust so the total oil is 3 tbsp.
  • 4 cloveGarlicThinly slice.
  • ½ tspRed pepper flakes
  • 1½ cupCherry tomatoesBase recipe: use 1–1½ cups, halved.
  • 1 cupMarinated artichoke heartsBase recipe: use ¾–1 cup, drained and halved or roughly chopped.
  • 1LemonZest the whole lemon; start with juice from half.
  • ¼ cupFresh parsley OptionalChopped.
  • Black pepperTo taste.
  • SaltFor pasta water; taste carefully before adding to the sauce.
  • Toasted breadcrumbs or Parmesan OptionalOptional topping; choose one.

Ingredient quantities scale; oven temperatures and cooking times do not. Keep batter depth and pan crowding consistent. For fractional eggs, beat and weigh.

Method

  1. Cook the spaghetti

    Bring a large pot of salted water to a boil. Cook spaghetti until 1 minute shy of al dente. Reserve about 1 cup pasta water before draining.

  2. Melt the anchovies into the oil

    Heat the anchovy packing oil and olive oil in a large skillet over medium-low heat. Add garlic and pepper flakes for about 1 minute without browning the garlic. Add anchovies and mash or stir for 1–2 minutes until they dissolve into the oil.

  3. Blister the tomatoes

    Add the halved tomatoes. Raise the heat to medium and cook for 3–5 minutes, tossing occasionally, until some collapse and others remain intact.

  4. Warm the artichokes

    Add the drained artichokes and cook for 2–3 minutes, letting some edges take on a little color.

  5. Emulsify the sauce

    Add the pasta and about ½ cup reserved pasta water. Toss vigorously over medium heat for 1–2 minutes. Add more pasta water in small splashes until the sauce is glossy and coats the spaghetti.

  6. Finish with lemon

    Turn off the heat. Add the lemon zest, juice from half the lemon, black pepper, and optional parsley. Taste before adding salt or more lemon. Finish with optional toasted breadcrumbs or a little Parmesan.

Preparation & notes

  • Chop the tomatoes, artichokes, and garlic ahead. Cook and toss the pasta just before serving for the best emulsion.
  • The marinated artichokes should be drained. A little of their marinade can be used only if it tastes good and is not aggressively vinegary; the measured version uses anchovy oil and olive oil.
  • The saved recipe gives ranges for anchovies, tomatoes, and artichokes. The shopping quantities use the upper end of those ranges.
Food safety

Refrigerate leftovers within 2 hours, or 1 hour above 90°F / 32°C. Store at 40°F / 4°C or colder.

Recipe & safety notes

Consolidated from the final saved anchovy-pasta recipe, with cherry tomatoes, marinated artichokes, and lemon.

FDA: safe refrigeration ↗

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