Tagliolini with anchovies, fresh tomatoes, basil, and garlic

Ingredients

• 200 g Spaghetti (dry, any shape you prefer)
• 3 Fresh Tomatoes (medium, ripe, diced)
• 10 g Fresh Basil Leaves (packed, torn)
• 3 Garlic Cloves (thinly sliced)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 tsp Lemon Zest (zest of one lemon, finely grated)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 Tbsp Parmesan Cheese (freshly grated, optional for serving)

Instructions

1. Boil Pasta Water

   Fill a large pot with 4‑5 L of water, add 1 tsp salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: high heat

2. Prep Ingredients

   While the water heats, thinly slice the garlic, dice the tomatoes, zest the lemon, and tear the basil leaves.

   Time: PT5M

3. Heat Oil

   Add 2 Tbsp olive oil to a large skillet and heat over medium heat until shimmering.

   Time: PT2M

   Temperature: medium

4. Sauté Garlic

   Add the sliced garlic to the hot oil and sauté for about 1 minute, stirring constantly, until fragrant but not browned.

   Time: PT1M

   Temperature: medium

5. Cook Tomatoes

   Stir in the diced tomatoes, lemon zest, ½ tsp black pepper, and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the tomatoes soften and release their juices.

   Time: PT5M

   Temperature: medium

6. Add Basil and Finish Sauce

   Remove the skillet from heat, fold in the torn basil leaves, and stir in 1 Tbsp fresh lemon juice.

   Time: PT2M

7. Cook Pasta

   Add the spaghetti to the boiling water and cook according to package directions (usually 9‑11 minutes) until al dente. Reserve ½ cup of pasta cooking water, then drain.

   Time: PT10M

   Temperature: high heat

8. Combine Pasta and Sauce

   Transfer the drained pasta to the skillet with the tomato‑garlic sauce. Toss over low heat, adding reserved pasta water as needed to create a silky coating. Sprinkle with grated Parmesan, if using, and serve immediately.

   Time: PT2M

   Temperature: low

Nutrition Facts

Calories

580

Protein

20 g

Carbohydrates

80 g

Fat

18 g

Fiber

4 g