Provencal Pasta with Basil and Anchovy
Transport your taste buds to the sun-drenched coasts of southern France with this Provencal Pasta with Basil and Anchovy recipe—a Mediterranean-inspired dish bursting with vibrant flavors. Perfectly al dente spaghetti is tossed in a savory sauce of melt-in-your-mouth anchovy fillets, sweet cherry tomatoes, and fragrant garlic infused with extra virgin olive oil. A touch of crushed red pepper flakes adds a gentle kick, balanced by the freshness of torn basil leaves. Topped with a sprinkle of Parmesan cheese, this quick 30-minute meal delivers rustic elegance with every bite. It's a wholesome, umami-packed dish that’s ideal for weeknight dinners and sure to impress any pasta lover. Try this easy Provençal pasta for a taste of classic French cuisine that’s simple yet sublime!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 6 pieces anchovy fillets
- 250 grams cherry tomatoes
- 1 cup fresh basil leaves
- 4 tablespoons extra virgin olive oil
- 4 pieces garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 50 grams Parmesan cheese
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the anchovy fillets to the skillet and cook for 1–2 minutes, stirring and breaking them apart with a wooden spoon until they dissolve into the oil.
Add the minced garlic and crushed red pepper flakes to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
Add the cherry tomatoes to the skillet and season with a pinch of salt and black pepper. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
Toss the drained spaghetti into the skillet with the tomato mixture. Add the remaining 2 tablespoons of olive oil and a splash of the reserved pasta water to loosen the sauce. Stir well to coat the pasta.
Tear the fresh basil leaves and scatter them over the pasta. Gently toss to combine, allowing the heat to slightly wilt the basil.
Taste and adjust the seasoning with more salt and black pepper, if needed.
Serve the pasta immediately, topped with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 8942 mg | 389% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 10.3 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 934 mg | 72% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
