Anchovy, Garlic, Tomato Pasta

I have been craving pasta for the past couple of weeks.  Maybe my body is lacking something or more likely I was just wanting to eat pasta.  I finally succumbed to the craving and made a scrumptious and very moreish meal, I think even my friend John would be impressed.

Anchovie pasta

Anchovy, Garlic, Tomato Pasta

If you don’t want to make your own pasta, use your choice of store bought.

Pasta Ingredients

200g all purpose flour
2 large eggs
1ml salt
5ml olive oil


  1. Place the flour on a counter top and create a mound with a crater in the middle. Put the eggs, salt and oil into the crater.
  2. Beat the eggs with a fork and gradually incorporate the flour until all the egg is incorporated into the flour.  The dough should be of a rough consistency, feel slightly sticky to the touch and moist. If it’s too sticky sprinkle a bit more flour on the mixture.
  3. Using the palm of your hand push the dough down and away from you. Flip it back towards you and fold it in half. Once again push the dough down and away from you, rotating the dough so that it kneads in every direction. Continue until the dough becomes smooth.
  4. Wrap the dough in cling film and rest for 20 minutes. Don’t put it into the fridge.  I sometimes even skipped this step.
  5. If you don’t have a pasta machine to roll out your pasta, using a rolling pin, roll dough until flat and fairly thin.
  6. Roll the entire dough up like a pancake and cut into slices. The width of the cut will determine the thickness of your pasta. Unravel the pasta into strips.
  7. Cook for three to five minutes until al dente in a generous amount of boiling salted water, stirring occasionally to separate strands and prevent sticking.

Sauce Ingredients

15 ml olive oil
20 anchovies – more if you can resist eating them straight from the bottle
1 tin Italian tomatoes chopped
5ml sugar
3 garlic cloves crushed
Salt and black pepper to taste
Fresh coriander and flat leaf parsley chopped for serving


  1. Mash the anchovies in the oil  in a pan.
  2. Add the tomatoes and sugar and reduce by half.
  3. Add the garlic and salt and pepper to taste.

Add your drained pasta to the pan with the tomatoes sauce.  Once plated, top with the coriander and parsley.

A few shavings of parmesan wouldn’t go a miss here either.

44 thoughts on “Anchovy, Garlic, Tomato Pasta

  1. Ah, you need the pasta because of all that running you’ve been doing. They have pasta dinners before marathons for a lot of the running groups. It’s funny because I’ve stayed away from anchovies because my husband claimed never to like them for years. Then I slipped a few in here & there and now I’m surprised, but he will actually eat them eagerly & order them on his Caesar Salads at restaurants. That looks like a great recipe & I’m going to mark it to try.

    • Aah yes, the running. Right, good excuse to eat more pasta. 🙂 I am so pleased your hubby enjoys anchovies now – what a lot of deliciousness he has been missing out on. Think I shall throw a few at a pizza soon too. Have a super day Diane. 🙂 xo

  2. I’m sure John would love this! I love it too. I love how Italians can take just a few ingredients and turn them into something amazing. Great looking pasta and I’m impressed you made your own xx

    • I have a friend who’s dad is Italian and I have the fondest memories of eating magnificent food at their home. Sadly I cannot reproduce any of those authentic flavours. I might have to “import” John for a few lessons. Have a super day Charlie. 🙂 xo

  3. I am impressed that you made your own pasta. Anchovies are my favorite, unfortunately I am the only one in the family who loves it so I will just have to make this for me.

    • Dear Kim, how lovely of you to tell your family about me. I even took my Kay’s T-shirt with me when I had an overnight stay with family in Plettenberg Bay and had to tell them all about it. I have my Pete home for 5 days so I am lapping up every minute that I can before I have to send him off for 2 weeks again. Have a beautiful day my dear friend. We really should try and have a chat on skype sometime. 🙂 xoxoxo

  4. What can I say, Mandy? All that comes to mind is “Perfection!” What a flavorful dish, made all the better because you make the pasta, too. Way to go!!! I’ll just scratch “Anchovy Pasta” off of my list of things to serve you when you visit.

  5. I think John would be so impressed.. he’s back from his vacation, so it’s only a matter of time before he catches up on his blog reading an finds your beautiful pasta dish! I hadn’t thought of anchovies.. what a great flavor they’d add! I love making pasta!! xx

    • Smidge, there is something special about those teeny tiny fish you take out of a bottle. I think I shall head off to the fridge right now just to nibble on a couple. Have a lovely day. 🙂 xo

  6. It must be in the air. I have been craving pasta like mad lately too. This looks like a delicious version which means I undoubtedly will be craving pasta again! 🙂

  7. Sometimes we just have to eat what we want – sometimes I crave oranges, other times bread or salads. your sauce sounds delicious – I haven’t had an anchovy based sauce in ages, and I should take a leaf out of your book and make one soon.

  8. Simply beautiful. I think we all crave carbs and if I am going to have carbs making my own pasta with this simple sauce would be just perfect. How is the running going? I am sure you burn through lots of carbs during your runs.

    • Thanks for such a lovely comment Bam. The running is getting better and better. I was just in the throws of putting another post together. I am slow on reaching milestones but I am getting there. I am at least running the whole circuit which is awesome! Have a lovely Sunday. 🙂 xo

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