Silky pasta with smoked anchovies, rich tomatoes, and butter, finished with lemon zest and parsley.
# Ingredients:
→ Pasta
01 - 14 ounces dried spaghetti or linguine
→ Sauce
02 - 3.5 tablespoons unsalted butter
03 - 4 smoked anchovy fillets in oil
04 - 2 cloves garlic, finely minced
05 - 1 teaspoon smoked paprika
06 - 1/4 teaspoon red pepper flakes, optional
07 - 14 ounces canned cherry tomatoes or whole plum tomatoes, crushed
08 - 1 tablespoon tomato paste
09 - Salt and freshly ground black pepper, to taste
→ Finishes
10 - Zest of 1 lemon
11 - 2 tablespoons fresh parsley, finely chopped
12 - 1.75 ounces grated Parmigiano Reggiano, optional
# Directions:
01 - Bring a large pot of well-salted water to a rolling boil. Cook the pasta according to package instructions until just al dente. Reserve one cup of cooking water before draining.
02 - While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the anchovy fillets and stir until fully dissolved into the butter, creating a savory base.
03 - Add minced garlic, smoked paprika, and red pepper flakes to the skillet. Stir constantly for about one minute until the mixture becomes fragrant without browning.
04 - Incorporate the tomato paste and continue stirring for one minute. Add the crushed tomatoes and lower the heat. Let the sauce simmer gently for ten minutes, stirring occasionally. Adjust seasoning with salt and pepper.
05 - Add the drained pasta directly to the skillet. Toss thoroughly, gradually adding reserved pasta water as needed to achieve a glossy, cohesive sauce that coats the noodles.
06 - Remove from heat. Fold in the lemon zest and chopped parsley. Serve immediately, garnished with grated Parmigiano Reggiano if desired.
