Spaghetti with Anchovy Butter
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 150 g butter, room temperature
- 1 glass anchovy fillet (s)
- 5 medium tomato (s)
- 1 clove garlic (possibly a second for the tomato mixture)
- salt
- pepper
- oregano
Print Recipe
Pin Recipe Instructions
- Mix the butter with 4 to 5 chopped anchovy fillets, pepper and garlic and chill for about 2 hours.
- Cook the pasta until al dente according to the instructions on the packet and keep warm.
- Skin the tomatoes, dice them and heat them briefly in the pan, season with salt, pepper (depending on your taste, possibly also add 1 clove of garlic again) and oregano. The tomato cubes should still have bite.
- Mix the anchovy butter with the noodles and arrange on plates. Spread the tomato mixture on top in portions and serve everything immediately.
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