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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a pot of salted water to the boil. Cook the spaghettoni 2 minutes less than the packet instructions, reserving some pasta water.
Grate the tomatoes and discard the skins.
Heat a drizzle of olive oil over medium heat. Cook the shallots until softened, then add the garlic and anchovies. Cook for 5 minutes, breaking up the anchovies as they melt.
Stir in the tomato puree and cook for another 5 minutes, then add around 1 cup of the reserved pasta water.
Add the spaghettoni and toss until coated and cooked through, then throw in the grated fresh tomatoes.
Finish with a squeeze of lemon juice, fresh basil, and plenty of black pepper.
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The anchovies melt into the sauce, adding depth of flavor, while the lemon juice cuts through the richness. Fresh basil keeps the dish vibrant.
Can I use a different type of pasta?
Yes, you can substitute spaghettoni with spaghetti or linguine.
How can I make this dish less salty?
Be cautious with the amount of salt in the pasta water, as anchovies are naturally salty.
What can I use instead of fresh basil?
You can use parsley or oregano as a substitute for fresh basil.
Is there a substitute for anchovies?
You can use capers or olives for a similar salty flavor.
Can I prepare this dish in advance?
It's best served fresh, but you can prepare the sauce ahead and reheat it before adding the pasta.
