Pasta with Cherry Tomatoes and Anchovies
Author
Gabrielle Chappel
A private chef inspired by what's in season. Season 3 Winner of Gordon Ramsay’s Next Level Chef.
There are some dishes that remind me why Italian cooking is so special. This anchovy pasta with cherry tomatoes recipe is one of them.
It’s made with just a handful of simple ingredients, but somehow tastes like something you’d order at a tiny seaside restaurant on the coast of Italy. Sweet cherry tomatoes slowly burst and release all of their juices, the anchovies gently melt into the olive oil, and together they create an incredibly flavorful sauce that coats every strand of pasta. There isn’t anything complicated happening here—just good ingredients treated well.
This tomato pasta recipe is one of my personal favourites because it feels effortless while still being impressive enough for date night. If I can get my hands on Sun Gold tomatoes, I always reach for them because their natural sweetness balances the salty anchovies beautifully. It’s fresh, bright, comforting, and exactly the kind of meal I could happily eat all summer long.
At a Glance
- Ready in about 25 minutes
- Perfect for date night
- One-pan sauce
- Fresh Italian-inspired flavours
- Cherry tomatoes become the sauce
- Anchovies melt completely into the pasta
- Great with spaghetti or your favourite pasta
- Perfect with a simple salad
Ingredients:
- 1/2 package spaghetti
- 6 cups boiling salted water
- 1 pint cherry tomatoes
- 1 tbsp extra virgin olive oil, plus more as needed
- 3 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 3 anchovies
- dried oregano, to taste
- 1 bunch fresh flat-leaf parsley, chopped
- freshly ground black pepper, to taste
- freshly grated Parmesan cheese, for serving
- 1/4 cup reserved pasta water
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook until just al dente, according to the package directions.
- Before draining the pasta, reserve ¼ cup of the starchy pasta water. Drain the spaghetti and set aside.
- Meanwhile, heat a large skillet over high heat. Add a small drizzle of extra virgin olive oil, making sure it becomes hot but does not begin to smoke.
- Add the cherry tomatoes to the skillet and cook until they blister and begin to burst, releasing their natural juices.
- Reduce the heat to medium-low. Add a little more olive oil, followed by the sliced garlic, anchovies, and red pepper flakes. Stir gently until the anchovies completely dissolve into the oil and the garlic becomes fragrant, about 1–2 minutes.
- Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss continuously until the pasta is evenly coated and the sauce becomes glossy and emulsified.
- Season with dried oregano and freshly ground black pepper to taste. Toss again to combine.
- Remove the skillet from the heat and stir in a generous handful of freshly grated Parmesan cheese until it melts into the sauce.
- Divide the pasta between serving bowls and garnish with more freshly grated Parmesan and plenty of chopped fresh flat-leaf parsley.
- Serve immediately while hot.
- Don't forget to rate this recipe and leave a comment!
Why This Tomato Pasta Recipe Works
One of my favourite things about this anchovy pasta is that it proves you don’t need a long ingredient list to make something memorable.
Italian cooking is often about restraint.
Instead of hiding beautiful produce under heavy sauces, you simply help each ingredient become the best version of itself.
The tomatoes aren’t blended.
They aren’t cooked for hours.
They simply soften over low heat until they burst naturally and release their sweet juices.
At the same time, the anchovies quietly disappear into the warm olive oil. If you’re someone who thinks you don’t like anchovies, this recipe might completely change your mind.
They don’t leave behind a fishy flavour.
Instead, they add an incredible savoury depth that makes the tomatoes taste even sweeter.
It’s one of those little pieces of kitchen magic I never get tired of.
The Tomatoes Are the Star
This recipe is all about celebrating beautiful tomatoes.
If you can find Sun Gold tomatoes, grab them.
Their sweetness gives this cherry tomato pasta a wonderfully balanced flavour that reminds me of meals I’ve enjoyed while travelling through Italy.
Regular grape tomatoes or other ripe cherry tomatoes work beautifully too.
As they cook, they slowly soften until their skins split open, creating a fresh sauce without needing canned tomatoes or tomato paste.
Don’t rush this part.
Give the tomatoes time to slowly release their juices.
That’s where all the flavour comes from.
The Anchovies In This Pasta with Cherry Tomatoes Dish
I know.
Anchovies can sound intimidating.
But here’s the thing—they completely melt.
Once they hit the warm olive oil, they melt into the sauce.
You’ll simply notice that everything tastes richer, deeper, and more balanced.
They’re doing exactly what Parmesan does.
They’re adding umami.
Nothing more.
Tips for Perfect Pasta with Cherry Tomatoes
Save Your Pasta Water
Before you drain the pasta, always save a cup of pasta water.
This is one of the simplest tricks in Italian cooking.
The starch in the cooking water helps bind the olive oil and tomato juices together into a silky sauce that clings beautifully to the pasta.
It’s one of those little details that adds so much flavor and texture and completely changes the finished dish.
Cook the Pasta Al Dente
I always cook my pasta al dente.
Since it finishes cooking in the pan with the tomatoes, slightly undercooking it at first gives you the perfect final texture.
Nobody wants mushy pasta.
Fresh Basil at the End
Always finish with plenty of fresh basil.
Adding basil at the very end keeps it vibrant and fragrant instead of dull and overcooked.
Ingredient Tips For This Pasta with Cherry Tomatoes
This is one of those recipes where quality really matters.
Because there are so few ingredients, every single one contributes to the final flavour.
- Use a good extra virgin olive oil.
- Choose ripe tomatoes.
- Freshly grate your Parmesan cheese.
- If you like a little heat, a pinch of red pepper flakes add just enough warmth without overpowering the tomatoes.
- Fresh cloves of garlic also make a huge difference compared to pre-minced garlic.
Simple recipes leave nowhere to hide, which is exactly why they can be so satisfying.
What Should You Serve With Your Pasta with Cherry Tomatoes?
Honestly?
Not much.
This pasta really shines on its own.
If I were serving it for friends, I’d pair it with a simple salad, some crusty bread, and a glass of crisp white wine.
If you wanted to add extra protein, grilled shrimp would pair beautifully with the sweet tomatoes and salty anchovies without changing the spirit of the recipe.
Fresh burrata or mozzarella also makes a wonderful addition if you’re looking to make dinner feel a little more indulgent.
Want to Make Homemade Pasta?
If you’re feeling ambitious, homemade pasta takes this dish to another level.
Fresh pasta has an incredibly delicate texture that pairs beautifully with this light tomato sauce. It isn’t necessary by any means, but if you’ve always wanted to learn how to make pasta from scratch, it’s a rewarding weekend project and a wonderful way to make this meal feel even more special.
Pasta with Cherry Tomatoes: Storage Tips
This pasta is definitely at its best the day it’s made.
If you do have leftovers, store them in an airtight container in the fridge for up to 2 days.
When reheating, add a splash of water and stir gently over low heat to help loosen the sauce.
Frequently Asked Questions
Do anchovies make the pasta taste fishy?
Not at all. The anchovies melt completely into the olive oil, adding savoury depth instead of a noticeable fish flavour.
What’s the best pasta to use?
I love spaghetti for this recipe because every strand gets coated in the silky tomato sauce, but linguine or bucatini work beautifully too.
Can I use grape tomatoes instead?
Absolutely. Both cherry and grape tomatoes work well. Sun Gold tomatoes are my favourite because of their natural sweetness.
Why is pasta water important?
The starch in the pasta water helps emulsify the sauce, making it silky instead of oily.
Can I make this tomato pasta recipe ahead?
The sauce comes together quickly, so I recommend making the recipe fresh rather than preparing it ahead.
Final Thoughts
Some of my favourite recipes are also the simplest.
This pasta with cherry tomatoes and anchovies is proof that a handful of fresh ingredients can create something truly memorable. Sweet tomatoes, silky olive oil, fragrant basil, and anchovies come together to make a pasta that feels elegant without requiring much effort at all.
Whether you’re cooking for a quiet date night, a quick weeknight dinner, or simply looking for another one of those reliable simple pasta recipes you’ll come back to again and again, I think this one deserves a place in your rotation.
It’s fresh, unfussy, and exactly the kind of meal that reminds me why I fell in love with Italian cooking in the first place.
Other Recipes You Will Love!
Easy Baked Mac and Cheese With Dill Pickle
Gabrielle Chappel
Gabrielle (Gabi) is a seasonally inspired chef and educator from Pennsylvania currently based in Los Angeles, CA. She is a graduate from the Institute of Culinary Education’s Health Supportive Culinary Arts program and focuses on plant based cooking. Gabi is the Season 3 Winner of Gordon Ramsay’s Next Level Chef and hosts pop up dinners, educational classes, and private events throughout Los Angeles. Prior to Next Level Chef, Gabi became a “social media chef” through her guest appearances on Conde Nast’s Epicurious YouTube Channel where she became a staple of “4 Levels” and “Pro vs. Novice” amassing millions of views with each video. Gabi grew up in an agricultural town in Central Pennsylvania, she takes a lot of inspiration from the natural unfolding of the seasons within her dishes, and on occasion her Eastern European background through the way she grew up making food with her family. She loves frequenting LAs incredible farmers markets, walking to the beach and hiking.
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