Why You’ll Love This Recipe
I love this tomato sauce because it gives me much more flavor than the short ingredient list suggests. Anchovies dissolve almost completely as they cook, creating a salty, savory base that makes the tomatoes taste richer and more complex.
I can have the sauce ready in about 30 minutes, so it works especially well when I want a quick pasta dinner. I can also use it with vegetables, seafood, toasted bread, or anywhere I would normally use a flavorful tomato sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons extra-virgin olive oil
- 5 anchovy fillets packed in oil, drained
- 4 garlic cloves, thinly sliced or minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) whole peeled tomatoes or crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil, optional
- 1 teaspoon fresh lemon juice, optional
Directions
- I heat the olive oil in a large skillet or saucepan over medium-low heat.
- I add the anchovy fillets and cook them for about 1 to 2 minutes. I stir and gently mash them with a wooden spoon until they begin to dissolve into the warm oil.
- I add the garlic and red pepper flakes. I cook everything for about 30 seconds to 1 minute, stirring frequently so the garlic becomes fragrant without browning.
- I pour in the tomatoes. When I use whole peeled tomatoes, I crush them with my hands before adding them or break them apart in the pan with a wooden spoon.
- I stir in the oregano and black pepper, then bring the sauce to a gentle simmer.
- I reduce the heat to low and let the sauce simmer uncovered for about 20 minutes. I stir occasionally and allow it to thicken slightly.
- I taste the sauce before adding any salt. Since anchovies are naturally salty, I often find that I need very little additional seasoning.
- I stir in the fresh parsley and basil, if using. When I want a slightly brighter finish, I also add a small squeeze of fresh lemon juice.
- I remove the sauce from the heat and serve it immediately or allow it to cool before storing.
Servings and Timing
This Tomato Sauce with Anchovies recipe makes approximately 3 cups of sauce, enough for about 4 to 6 servings depending on how I use it.
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Servings: 4 to 6
- Yield: About 3 cups
Variations
Tomato Anchovy Sauce with Capers
When I want an extra briny flavor, I add 1 to 2 tablespoons of drained capers along with the tomatoes. I particularly like this variation when I use the sauce with pasta or fish.
Tomato Anchovy Sauce with Olives
I stir in about 1/2 cup of chopped Kalamata or black olives during the last 10 minutes of cooking. The olives make the sauce even more savory and give it a puttanesca-inspired flavor.
Spicy Tomato Sauce with Anchovies
When I want more heat, I increase the red pepper flakes to 1 teaspoon. I can also add a finely chopped fresh chili with the garlic.
Tomato Anchovy Sauce with Onion
For a slightly sweeter and more substantial sauce, I sauté half of a finely chopped onion in the olive oil before adding the anchovies. I cook the onion until soft and translucent, then continue with the recipe.
Tomato Anchovy Sauce with White Wine
After the anchovies and garlic have cooked, I add about 1/4 cup of dry white wine. I let it reduce for a few minutes before adding the tomatoes, which gives my sauce another layer of flavor.
Smooth Tomato Sauce with Anchovies
When I want a smoother consistency, I use crushed tomatoes from the beginning or carefully blend the finished sauce with an immersion blender.
Storage/Reheating
I let leftover Tomato Sauce with Anchovies cool before transferring it to an airtight container. I store it in the refrigerator for up to 3 to 4 days.
To reheat the sauce, I place it in a saucepan over medium-low heat and stir occasionally until it is hot throughout. If it becomes too thick in the refrigerator, I add a small splash of water or broth.
I can also freeze the sauce for up to 3 months. I like dividing it into smaller freezer-safe containers so I can thaw only the amount I need. I thaw frozen sauce overnight in the refrigerator before gently reheating it on the stovetop.
If I use the sauce with pasta, I often loosen it with a little reserved pasta cooking water while tossing everything together. The starchy water helps the sauce coat the pasta more evenly.
FAQs
Does Tomato Sauce with Anchovies taste fishy?
I find that the sauce doesn’t taste strongly fishy when I cook the anchovies properly. They dissolve into the olive oil and give the sauce a deep, salty umami flavor rather than an obvious anchovy taste.
What pasta works best with Tomato Anchovy Sauce?
I can use this sauce with many pasta shapes. I particularly like it with spaghetti, linguine, bucatini, rigatoni, or penne. For chunkier versions with olives or capers, I also like pasta shapes with grooves that capture the sauce.
Can I use anchovy paste instead of anchovy fillets?
Yes. When I don’t have anchovy fillets, I can substitute anchovy paste. I start with a small amount, let it cook briefly in the olive oil, and taste the finished sauce before deciding whether I need additional salt.
Can I add Parmesan to Tomato Sauce with Anchovies?
I usually serve this sauce without cheese when I want the anchovy and tomato flavors to remain prominent. However, when I prefer a cheesy finish, I can add grated Parmesan or Pecorino according to my taste.
What can I serve with Tomato Sauce with Anchovies besides pasta?
I like spooning the sauce over roasted vegetables, potatoes, white beans, or cooked fish. I can also use it as a topping for toasted bread or as the tomato base for a simple homemade pizza.
Conclusion
Tomato Sauce with Anchovies is one of my favorite ways to give an everyday tomato sauce a deeper, more savory character. I love how the anchovies melt into olive oil with garlic and chili before combining with tomatoes to create a rich sauce in only about 30 minutes. Whether I toss it with pasta, spoon it over vegetables or seafood, or serve it with crusty bread, I get plenty of bold Italian-inspired flavor from a remarkably simple list of ingredients.
PrintTomato Sauce with Anchovies Recipe
Tomato Sauce with Anchovies is a simple Italian-inspired sauce with tomatoes, garlic, olive oil, chili, and anchovies that melt into the sauce for deep umami flavor. Ready in about 30 minutes, it is delicious with pasta, vegetables, seafood, or toasted bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings (about 3 cups)
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 anchovy fillets packed in oil, drained
- 4 garlic cloves, thinly sliced or minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) whole peeled tomatoes or crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil, optional
- 1 teaspoon fresh lemon juice, optional
Instructions
- Heat the olive oil in a large skillet or saucepan over medium-low heat.
- Add the anchovy fillets and cook for 1 to 2 minutes, stirring and gently mashing them with a wooden spoon until they begin to dissolve into the oil.
- Add the garlic and red pepper flakes. Cook for 30 seconds to 1 minute, stirring frequently, until fragrant without allowing the garlic to brown.
- Add the tomatoes. If using whole peeled tomatoes, crush them by hand before adding or break them apart in the pan with a wooden spoon.
- Stir in the oregano and black pepper and bring the sauce to a gentle simmer.
- Reduce the heat to low and simmer uncovered for about 20 minutes, stirring occasionally, until the sauce thickens slightly.
- Taste before adding salt, as the anchovies may provide enough saltiness on their own.
- Stir in the parsley and optional basil. Add the lemon juice if desired for a brighter finish.
- Remove from the heat and serve immediately, or cool before storing.
Notes
- For extra briny flavor, add 1 to 2 tablespoons drained capers with the tomatoes.
- For a puttanesca-inspired variation, add about 1/2 cup chopped Kalamata or black olives during the final 10 minutes of cooking.
- For more heat, increase the red pepper flakes to 1 teaspoon or add finely chopped fresh chili with the garlic.
- For a sweeter, more substantial sauce, sauté half of a finely chopped onion until soft before adding the anchovies.
- For additional depth, add 1/4 cup dry white wine after cooking the anchovies and garlic, then reduce it for a few minutes before adding the tomatoes.
- For a smooth sauce, use crushed tomatoes or carefully blend the finished sauce with an immersion blender.
- Store in an airtight container in the refrigerator for 3 to 4 days.
- Freeze the sauce in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.
- When serving with pasta, use a little reserved pasta cooking water to loosen the sauce and help it coat the pasta.
Nutrition
- Serving Size: 1/2 cup
- Calories: 105 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 4 mg
