Tomato Sauce with Anchovies – A Savory, Bold Italian Classic
You’re going to love this Tomato Sauce with Anchovies. This isn’t just another tomato sauce—it’s a savory sauce with bold character that delivers big flavors from minimal effort. Anchovy fillets melt seamlessly into extra-virgin olive oil, creating a rich flavor profile that’s anything but overpowering. Toss it with pasta and you’ve got an anchovy pasta sauce that feels restaurant-worthy, right at home.
If you loved this, you’ll want to check out a few other recipes in the same spirit. My San Marzano tomato sauce is a classic tomato pasta base—silky and bright, it’s the perfect weeknight staple. Pasta con alici leans into the anchovy pasta sauce vibe, with golden raisins and pine nuts adding unexpected layers. And for something completely different, my anchovy butter is a great way to sneak tiny fish into your everyday cooking—it’s a savory spread that transforms grilled bread or sauteed vegetables.
Recipe Highlights: Tomato Sauce with Anchovies
- Inspiration: Rooted in the tradition of Italian cucina povera, where anchovy fillets were used to bring depth and richness to simple pantry staples.
- Best Served For: A weeknight pasta dinner, but it’s also elegant enough for a cozy date night. You can serve this pasta so many ways – I love it with seafood like in my frutti di mare pasta!
- What Makes It Special: The anchovies don’t stand out as fishy—once melted, they create an umami base that rivals puttanesca sauce without all the extras. Plus, minimal prep work is needed! You don’t even need to mince garlic.
- Why Lemon Helps: Lemon zest at the end lifts the whole dish, keeping the simmering sauce bright and balanced. Trust me, it’s a must! Do not skip the lemon zest!
Ingredients Notes
- Anchovy fillets: Choose oil-packed, good-quality anchovies—this is the foundation of the whole dish. Don’t swap for a tube of anchovy paste unless you’re in a pinch; paste is saltier and less nuanced. You can use anchovies in a tin or jar.
- San Marzano canned tomatoes: Hand-crushing whole tomatoes gives you a chunky sauce with great flavor compared to using pre-pureed canned tomatoes.
- Tomato paste: Blooming it over medium heat until darkened gives a rich flavor profile and anchors the sauce.
- Fresh parsley & lemon zest: The parsley brings freshness, while lemon zest adds a bright pop to balance the anchovy sauce.
Suggested Ingredient Substitutions and Additions
- Fresh herbs twist: Swap parsley for fresh basil if that’s what’s in your grocery store haul.
- Olive tapenade base: Add a spoonful of chopped olives or capers for a nod to pasta puttanesca. Speaking of, I have two puttanesca recipes you might like – try my salmon puttanesca or my fusilli puttanesca!
- Spice it up: Double the red pepper flakes or use a fresh chili pepper sliced thinly for more heat.
- Seafood edge: Toss in sautéed shrimp or clams for an anchovy pasta sauce that leans toward frutti di mare. How delicious!
How to Hand-Crush Tomatoes
Open the can and pour the whole peeled tomatoes into a large bowl. Use clean hands to gently squeeze and break apart each tomato into smaller pieces. Don’t worry about making them uniform—those rustic tomato pieces give the sauce its chunky sauce texture and help it cling better to pasta. If you prefer less splatter, you can hold each tomato over the bowl and crush it in your fist, letting the juices run through your fingers.
How to Make Tomato Sauce with Anchovies
- Infuse the oil: In a large skillet, warm olive oil over low heat. Add garlic cloves and anchovy fillets. Let them gently bubble, stirring with a wooden spoon for 5–6 minutes, until the garlic softens and the anchovies melt into the oil. Keep the heat low to avoid browning.
2. Add heat: Raise the heat to medium and stir in red pepper flakes.
3. Bloom tomato paste: Add tomato paste and cook, stirring often, for 2–3 minutes, until darkened and fragrant.
4.Deglaze with wine: Pour in white wine, scraping up any bits from the pan. Simmer for 2 minutes.
5. Add tomatoes + season: Stir in hand-crushed San Marzano canned tomatoes with their juices. Season with salt and black pepper. Bring to a gentle simmer.
6. Simmer + finish: Lower to medium-low heat and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Remove garlic cloves. Stir in parsley and lemon zest. Taste and adjust with a pinch of salt if needed. I love serving this with pasta, especially fresh linguine or dry spaghetti! Make sure to cook your pasta al dente – any noodles will do! And it’s great topped with buttery garlicky bread crumbs.
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Tomato Sauce with Anchovies Recipe Card
Tomato Sauce with Anchovies (35 Minutes)
Equipment
- Large sauté pan or skillet
- wooden spoon
- chef’s knife
Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves crushed
- 5 anchovy fillets packed in oil, drained
- 1/4 teaspoon crushed red pepper flakes more to taste
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 can 28 ounces whole peeled San Marzano tomatoes, hand-crushed
- 1/2 teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
- Zest of 1 lemon
Instructions
- In a large sauté pan, warm 3 tablespoons olive oil over low heat. Add 3 crushed garlic cloves and 5 anchovy fillets.
- Let them gently bubble, stirring occasionally, for 5–6 minutes, until the garlic softens and the anchovies fully melt into the oil. Keep the heat low to avoid browning the garlic.
- Increase the heat to medium and stir in 1/4 teaspoon crushed red pepper flakes. Add 2 tablespoons tomato paste and cook, stirring often, for 2–3 minutes until the paste darkens slightly and smells rich.
- Pour in 1/2 cup dry white wine, scraping up any bits from the pan. Simmer for 2 minutes.
- Stir in 1 can (28 ounces) of hand-crushed San Marzano tomatoes with their juices. Season with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring to a gentle simmer.
- Lower heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Remove the garlic cloves. Stir in 1/4 cup parsley and the zest of 1 lemon. Taste and adjust seasoning.
Notes
Expert Tips from My Kitchen
- First step matters: Keep the garlic cloves whole so you can remove them later for a cleaner sauce.
- Medium heat magic: Don’t rush the tomato paste; letting it darken unlocks a deeper, savory sauce.
- Chunky or smooth: If you prefer a smoother anchovy pasta sauce, pulse it briefly in a food processor.
- Pasta water trick: Save a cup of pasta cooking water—it helps the sauce cling to pasta al dente.
Serving Suggestions
- Wine pairing: A crisp white like Vermentino or Pinot Grigio cuts through the richness.
- Classic pasta toss: Toss with spaghetti or bucatini, using a pasta claw to coat evenly.
- Breadcrumb topping: Finish with toasted breadcrumbs for crunch.
- Beyond pasta: Use as a base for poaching cod, spooned over roasted chicken, or spread on grilled bread.
Storage
- Let sauce cool fully, then transfer to an airtight container.
- Refrigerate for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the fridge.
- Reheat gently in a saucepan, adding a drizzle of olive oil if needed to revive the texture.