Making my favorite summer pasta! Try something new and innovative you might find you like it a lot

Ingredients

• 400 g Spaghetti (dry, cooked al dente)
• 5 pieces Anchovy Fillets (packed in oil, drained)
• 4 cloves Garlic (minced)
• 2 pieces Shallots (finely chopped)
• 60 ml White Wine (dry, such as Pinot Grigio)
• 30 g Butter (cold, cut into small nuggets)
• 2 tbsp Olive Oil (extra‑virgin)
• 120 g Tomato (diced fresh or canned crushed)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 1 tbsp Fresh Basil (chopped, for garnish)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook until al dente according to package instructions.

   Time: PT10M

   Temperature: high heat

2. Sauté Garlic and Shallots

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallots and sauté until fragrant and lightly golden, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Melt the Anchovies

   Add the anchovy fillets to the skillet. Stir continuously with a wooden spoon; the fillets will break down and dissolve into the oil, creating a deep umami base.

   Time: PT1M

   Temperature: medium heat

4. Deglaze with White Wine

   Pour the white wine into the pan, stirring to lift any browned bits. Let it simmer until reduced by about half, roughly 2 minutes.

   Time: PT2M

   Temperature: medium heat

5. Add Tomato

   Stir in the diced tomato and cook for another 2 minutes, just until the tomato softens and melds with the wine‑anchovy mixture.

   Time: PT2M

   Temperature: medium heat

6. Combine Pasta and Sauce

   Drain the spaghetti, reserving 1 cup of the hot pasta water. Transfer the pasta to the skillet and toss to coat, adding a splash of the reserved water if the sauce needs loosening.

   Time: PT1M

   Temperature: medium heat

7. Emulsify Butter

   Remove the skillet from the heat. While stirring continuously, add the cold butter nuggets a few at a time, allowing each piece to melt before adding the next. Continue whisking until the sauce becomes glossy and creamy.

   Time: PT3M

8. Finish with Herbs and Pepper

   Stir in the chopped parsley, basil, and a pinch of freshly ground black pepper. Taste and adjust seasoning if necessary.

   Time: PT1M

9. Plate and Serve

   Divide the pasta among warm plates, drizzle any remaining sauce from the pan, and garnish with a few extra herb leaves.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g