Spanish beuker tomato pasta with anchovies and fresh herbs
A Mediterranean pasta dish made with the viral Spanish Beuker tomato, pan-fried with garlic, anchovies, and fresh herbs from the garden, then finished with Parmesan.
What you need
How Maurice does it
- 1
Bring a pot of salted water to a boil and cook the spaghetti until al dente.
- 2
While the pasta cooks, smash the garlic cloves and slice the tomatoes into rounds.
- 3
Heat the olive oil in a large pan over medium heat. Add the smashed garlic and anchovy fillets and cook until the anchovies melt and the garlic is fragrant.
- 4
Add the sliced tomatoes to the pan and let them sizzle, tossing occasionally.
- 5
Stir in the fresh rosemary, thyme, tarragon, and sage. Simmer the sauce until the tomatoes break down and the flavors meld.
- 6
Taste the sauce and season with salt and pepper as needed.
- 7
Drain the cooked pasta and add it to the pan, tossing to coat evenly with the sauce.
- 8
Grate the Parmesan cheese over the pasta and stir to combine.
- 9
Serve the pasta hot, with extra Parmesan if desired.
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