Tomato Anchovy Umami Pasta
Anchovy Butter Tomato Pasta (Tomato Anchovy Umami Pasta)
About This Recipe
This tomato–anchovy–butter pasta is one of the quickest, most flavor-packed meals you can make. Everything roasts together in one pan until jammy, caramelized, and intensely savory, thanks to anchovies, capers, garlic, and butter. Toss it with pasta water to emulsify and you’ve got a silky, restaurant-level sauce that takes almost no effort. You can adjust the butter, anchovies, or spice to your taste — it’s extremely customizable and insanely delicious.
Why You’ll Love It
Ultra-umami, savory, rich, and balanced
Only a handful of pantry ingredients
One-pan sauce + stovetop pasta = minimal work
Anchovies melt into the sauce (no fishiness, just depth)
Perfect weeknight meal with gourmet vibes
Easy to scale up or down
Ingredients You’ll Need
Pasta (spaghetti or your favorite shape)
Canned crushed tomatoes or whole peeled tomatoes
Anchovies + anchovy oil
Salted butter
Capers
Garlic cloves
Crushed red pepper flakes
Parmesan (for serving)
How to Make It
Mix tomatoes, garlic, anchovies, capers, butter, and crushed red pepper in a 9×13 pan and roast until jammy, caramelized, and reduced. Meanwhile, boil pasta and reserve some pasta water. Toss the hot pasta in a pot with butter or oil, add a hefty scoop of the roasted tomato sauce and a splash of pasta water, and cook until glossy and fully emulsified. Serve with parmesan and an optional drizzle of olive or truffle oil.
Tips for Success
Anchovy-phobic? They melt completely and add depth, not fishiness- but you can lessen the amount of anchovies.
More umami: Add extra butter or a drizzle of truffle oil when serving.
Don’t skip the pasta water: It’s what makes the sauce cling beautifully.
Use whole canned tomatoes: Crushing by hand creates the best texture.
Jammy edges = flavor: Let the sauce caramelize; it’s where the magic happens.
Frequently Asked Questions
Can I make this without anchovies?
Yes — it won’t have the same depth, but you can add a splash of fish sauce or a pinch of parmesan rind while roasting for umami.
Is it spicy?
Only slightly. Reduce or omit red pepper flakes if you prefer.
Which pasta shape works best?
Spaghetti, bucatini, linguine, or even rigatoni — anything that holds sauce well.
Can I make the sauce ahead?
Yes! It keeps 4–5 days refrigerated and reheats perfectly.
What to Serve With This Pasta
Simple green salad with lemon vinaigrette
Garlic bread or focaccia
Roasted broccoli or asparagus
Burrata with olive oil + flaky salt
More Recipes You’ll Love
Anchovy Butter Tomato Pasta
Ingredients
- 1 lb. spaghetti pasta or whatever pasta you like, cooked and drained (save some pasta water)
- 28 oz can of crushed tomatoes or whole tomatoes that you crush by hand
- 8 tablespoons salted butter, cut into 1/2 inch cubes
- 2 or 3 tablespoons capers, drained
- 1 tin of anchovies (about 7-9 fillets)
- 1 head of garlic, cloves peeled and smashed
- 1 tablespoon crushed red peppers, optional
- Parmesan, for serving
- Olive oil or truffle oil, for serving
Instructions
- Preheat oven to 425 degrees
- In a 9 x 13 pyrex pan, add tomatoes (smash with hands if using whole peeled). Add & evenly distribute garlic, anchovies (drizzle remaining anchovy oil on top as well), capers, butter, and crushed red peppers. You can also add an extra teaspoon of salt if you would like it to be a little saltier- I do!
- Stick in oven for 25 minutes. Pull out and mash, then put back in oven for another 25-35 minutes until jammy and reduced and edges are starting to caramelize.
- Cook pasta while tomato sauce is preparing and save about a 1/2 cup of pasta water before you drain the pasta.
- In the same pot that the spaghetti/pasta was cooking in, add 1-2 tablespoons of butter or oil and heat on medium. Add a serving (or however many servings you're making) of pasta to the pot along with a generous helping of the tomato sauce. Drizzle 2-3 tablespoons of pasta water on top and then toss the pasta to coat until sauce is sticking evenly to the noodles.
- Remove from pot and top with olive oil/truffle oil and fresh grated parmesan.
