Summary

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

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Instructions

1. Mix the butter with 4 to 5 chopped anchovy fillets, pepper and garlic and chill for about 2 hours.
2. Cook the pasta until al dente according to the instructions on the packet and keep warm.
3. 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.
4. Mix the anchovy butter with the noodles and arrange on plates. Spread the tomato mixture on top in portions and serve everything immediately.