Pasta Fredda with Cherry Tomatoes, Anchovies and Herbs
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small red onion, finely diced, about ½ cup
- Salt and pepper
- 4anchovy fillets, rinsed and chopped, about 1 tablespoon
- 2garlic cloves, sliced
- Pinch of crushed red pepper
- 2tablespoons red wine vinegar
- 4tablespoons fruity extra-virgin olive oil, plus more to drizzle
- 1teaspoon chopped fresh summer savory or marjoram
- 1½pounds cherry tomatoes, in halves or quarters
- 1pound dry pasta, such as spaghetti or linguine
- Handful of torn basil leaves
Nutritional analysis per serving (6 servings)
396 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 12 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
- Step 2
Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.
Private Notes
Comments
I suggest a light saute of the red onion & garlic in the olive oil to sweeten them up a bit, and avoid potential agita for some diners. Add remaining ingredients off heat. Can also add some fresh summer corn kernels and substitute sun dried tomatoes for anchovies to get a vegetarian version.
I didn't have any savory or marjoram, but the basil was enough. Delicious, easy recipe if you have marvelous, fresh tomatoes.
We grew our own cherry tomatoes this summer and when I saw this recipe we gave it a go. After assembling all ingredients, I was worried that there was too much pasta for the sauce so I enhanced the sauce: I doubled the number of anchovies, and chopped them coarsely. It was a hot summer day so I prepared the dish about two hours ahead and let the spaghetti and sauce meld before serving at room temperature. It was delicious - the garlic and anchovies and fresh tomatoes were wonderful.
Disgusting, raw garlic and raw onion, with uncooked canned anchovies? I might try again frying those in oil first then adding pasta then tomatoes.
I hacked this for my frig ingredients and the need for a hot meal. Sauteed 3 lge chopped garlic, 3 anchovies, and about .5 c sliced green onions in 2 tbls olive oil + allepo pepper and smoked salt, then added a pint of cherry tomatoes sliced in half. Cooked gently for 10 minutes. When done, added .5 c finely sliced basil and .5 c parmesan and tossed. Finally, a couple of tbl pasta water to make creamy. Tossed with good fettucine. Simple and excellent. Served 3.
I couldn’t find anchovies while on vacation (gasp!) but concentrated tomato paste warmed with the onion, garlic, and olive oil was a fine alternative. Chopped olives made a nice addition since we had a few on hand.
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