Must-try Pasta Recipe with Anchovy-Butter Sauce (How to Make 10-min Pasta look Fancy)

Ingredients

• 200 g Fettuccine (dry pasta)
• 1 tbsp Salt (for boiling water)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 4 fillets Anchovy Fillets (packed in oil, drained)
• 1 cup Grape Tomatoes (halved)
• 1/2 tsp Garlic Powder
• 1 tsp Dried Parsley
• to taste Freshly Ground Black Pepper
• 1/4 cup Parmesan Cheese (finely grated)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the fettuccine, and cook until al dente according to package directions, usually 8‑10 minutes.

   Time: PT10M

   Temperature: 100°C

2. Prep the Tomatoes

   While the pasta cooks, place the grape tomatoes on a cutting board and slice each in half.

   Time: PT3M

3. Melt Butter

   Heat the skillet over medium‑low heat and melt the butter until it just begins to foam.

   Time: PT2M

4. Incorporate Anchovies

   Add the anchovy fillets to the melted butter. Using the wooden spoon, mash and stir continuously until the anchovies break down into a smooth, almost paste‑like consistency.

   Time: PT2M

5. Sauté Tomatoes

   Increase the heat to medium‑high, add the halved tomatoes, and sauté for about 4 minutes until they soften and develop a light caramelized edge.

   Time: PT4M

6. Season & Combine

   Sprinkle in the garlic powder, dried parsley, and black pepper. Add the drained fettuccine directly into the skillet, tossing to coat. If the sauce seems thick, add a little reserved pasta water.

   Time: PT2M

7. Finish with Parmesan

   Remove the skillet from heat, stir in the grated Parmesan cheese until melted and the sauce becomes glossy. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

18 g

Carbohydrates

62 g

Fat

20 g

Fiber

3 g