Smoky Anchovy Tomato Butter Pasta

# Components:

→ Pasta

01 - 14 ounces 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 chopped fresh parsley

12 - 1.75 ounces grated Parmigiano Reggiano, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package directions until just al dente. Reserve 1 cup of pasta cooking water before draining.

02 - Meanwhile, in a large skillet over medium-low heat, melt unsalted butter. Add anchovy fillets and stir gently until they dissolve fully into the butter.

03 - Incorporate minced garlic, smoked paprika, and red pepper flakes into the skillet. Sauté for 1 minute until aromatic.

04 - Blend in tomato paste and cook for 1 minute. Pour in crushed canned tomatoes. Let the sauce simmer on low heat for 10 minutes, stirring occasionally. Season to taste with salt and freshly ground black pepper.

05 - Add the drained pasta to the skillet. Gradually pour in reserved pasta water, tossing with tongs to create a silky sauce that coats the noodles.

06 - Remove skillet from heat. Stir in fresh lemon zest and chopped parsley. Serve immediately, garnished with Parmigiano Reggiano if desired.

# Expert Advice:

01 -

The smoked anchovies melt into the butter, creating a secret depth that’ll have everyone guessing your trick.
It's the sort of silky, tangy pasta you dream about long after the plates are cleared.

02 -

Forget to reserve pasta water even once and you’ll realize too late how crucial it is for a silken sauce.
Simmering on low is non-negotiable—anything higher and the butter will break or the aromatics might burn.

03 -