Tomato anchovy pasta

I’m an anchovy advocate, born into a family of anchovy lovers. These small, humble fish are brimming with flavour. Today I'm sharing 2 Italian recipes to learn to appreciate anchovies.

Tomato Anchovy Pasta / Bev Cooks

Whether you love or hate anchovies, you’ll probably love this recipe. It might seem like a lot of anchovy filets you’re adding in but they create a delicious umami base for the tomato sauce which brings it to a whole other level; making this pasta dish unbelievably tasty.

What do you cook with a broken oven? Pasta!

Tomato Anchovy Pasta / Bev Cooks

Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you’re not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.

This flavorful classic Italian puttanesca sauce recipe has tomatoes, olives, capers, garlic, and anchovies tossed in herbs and pasta.

One of the best tomato sauces ever. I can't stop cooking it.

Pasta puttanesca takes pantry staples—canned tomatoes, olives, garlic, anchovies, and capers—and transforms them into a lush pasta sauce.

Savor the bold flavors of this Tomato and Anchovy Pasta, a perfect weeknight meal that's both simple and satisfying. With a zesty tomato sauce and umami-packed anchovies, this dish will have your taste buds dancing in no time!