Pasta with tomatoes and anchovies

Classic Italian pasta from the Argentine coast! Huh? Yes, it really is. In the 50s many Italians came over from Ischia to Argentina. They brought not only knowledge of fishing for anchovies, but also the Mediterranean food culture. Create this delicious pasta with tomatoes and Argentine anchovies from Mar del Plata on the table in no time. Buon Appetito!


200 g cherry tomatoes (preferably different colors)
3 sprigs of thyme
2 sprigs of rosemary
4 garlic cloves, peeled and halved
4 tbsp extra virgin olive oil
salt and pepper
200 g linguine
1 can of anchovy fillet in olive oil
2 sprigs of basil, only the leaves, chopped

1 Preheat the oven (electric: 120°C/hot air: 100°C). Mix the tomatoes with thyme, rosemary, garlic and olive oil in an oven dish. Season with salt and pepper. Put it in the oven for 20-25 minutes. Remove the dish from the oven and remove the sprigs of thyme and rosemary.

2 Cook the pasta according to the instructions on the package in water with 1 tbsp salt. Drain the pasta and mix with the tomatoes, half of the anchovies, basil and oil from the oven dish. Divide the remaining anchovy fillets over the pasta and season with black pepper.

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