Go Back
–+ servings
Linguine with tomato sauce with anchovies.

Tomato Sauce with Anchovies (35 Minutes)

Allie Hagerty
You'll love this Tomato Sauce with Anchovies. Anchovy fillets melt into olive oil and garlic to create a rich base for San Marzano tomatoes, parsley, and lemon zest. A savory sauce that’s perfect tossed with a pound of pasta.
This yields enough sauce for 1 pound of pasta.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Sauce
Servings 8 servings

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.

Nutrition Facts

Serving: 0.5cupCalories: 68kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 182mgPotassium: 67mgFiber: 0.2gSugar: 1gVitamin A: 81IUVitamin C: 1mgCalcium: 9mgIron: 0.3mg
Tried this recipe?Let us know how it was!