This anchovy pasta is my quick go-to when fresh produce is scarce. Canned anchovies can smell strong on their own, but when cooked they melt into the sauce, lending deep umami without an overt fishiness.
My daughter, Munchkin, adores the savory flavor. The idea that young children always prefer bland food doesn’t apply in our house. I first noticed this when I found my husband letting our then nine-month-old taste chili-spiced nuts. She was completely absorbed in the flavor, smacking her lips with delight. After that I felt comfortable introducing more grown-up tastes — cumin, paprika, soy, fish, and fresh herbs — in small amounts appropriate for her.
I usually have canned anchovies, an onion, dried pasta, and a few cherry tomatoes on hand, so this dish comes together quickly. Parsley and Parmesan are nice finishing touches but not essential.
Anchovy Pasta (about 2 adult servings + 1 toddler portion)
Ingredients
- 2 oz canned anchovies (use the fillets themselves, not the packing oil)
- 1 pint cherry tomatoes
- 1 red onion
- Pasta for about 2.5 servings
- Olive oil for cooking
- Optional: chopped parsley and grated Parmesan
Method
a. Chop the onion roughly — we will puree the sauce later, so fine dicing isn’t necessary. Bring a large pot of salted water to a boil for the pasta.
b. Warm a pan over medium heat and add a drizzle of olive oil. Sauté the chopped onion until softened. Add the cherry tomatoes and cook until they break down and can be easily crushed with a wooden spoon.
c. Add the anchovy fillets to the pan (discard the oil from the can) and break them up with the spoon, allowing them to dissolve into the tomato mixture. Cook together for a couple of minutes to meld the flavors. At this point, start cooking the pasta in the boiling water.
d. Remove the sauce from the heat and puree it with an immersion blender until smooth. If serving adults only, the sauce is ready. For a toddler, you can strain the sauce through a fine mesh to remove any tiny bones or coarse bits. If the pasta finishes before the sauce, rinse it briefly in cold water to stop cooking.
e. Return the drained pasta to a heated pan with a little olive oil and toss with the sauce until evenly coated and warmed through. Finish with chopped parsley and grated Parmesan if you like.
Serve immediately. This simple, pantry-friendly pasta is rich in savory flavor and comes together fast — perfect for busy evenings or when fresh ingredients are limited. Watching Munchkin dig in with gusto (and make a delightful mess) is always the best part.