Anchovies rule. They’re the not-so-secret secret ingredient, the unsung heroes working their magic in the background. If your friends or family claim they don’t like them, just don’t tell them. Work them into the base of this sauce and they will continue to wonder why this dish is always better when you make it. Other keys? Good quality tuna and the ripest, juiciest tomatoes you can find. This recipe packs maximum flavor with minimal effort. Get ready to eat, because this pasta will be ready in no time.

Serves 4

Ingredients

Kosher salt, enough

⅓ cup olive oil, divided, plus more for finishing

6–8 Scalia anchovy fillets, minced

Red chili flakes, healthy pinch to taste

1.5 lbs cherry tomatoes, halved

5 cloves garlic, chopped

⅓ cup pitted Taggiasca olives 

⅓ cup capers, drained

1 can St. Jude Tuna 

Freshly ground black pepper 

1 lb Rustichella Rigatoncini 

1 bunch Italian parsley, leaves only, chopped

Maldon salt for finishing

Directions

Bring a large pot of water to a boil and salt it so it tastes like the sea.

Pour a healthy glug of olive oil into a large skillet over medium heat. Add the anchovies and red chili flakes. Stir and simmer, breaking them up with the back of a wooden spoon.

Add the halved cherry tomatoes and cook until softened, stirring occasionally, about 15 minutes. Tomatoes should be somewhat intact but getting saucy.

Add the garlic, stir, and cook until fragrant, about 2 minutes. Turn the heat to low.

Add the olives, capers, and tuna, and incorporate. Season with salt and fresh pepper to taste and keep warm without cooking down further.

Add the pasta to the pot and cook until al dente, reserving a cup of pasta water.

When the pasta is barely tender, drain and add it to the tomato mixture along with a glug of olive oil, a healthy handful of Italian parsley, and a splash of pasta water. Turn the heat to high, stir, and cook until the liquid becomes glossy and clings to the pasta. Add salt and fresh pepper to taste.

Spoon the pasta into warm bowls and finish with a drizzle of good olive oil, reserved Italian parsley, and a pinch of Maldon salt.

Pair this pasta with Cardedu “Nuo” Vermentino di Sardegna, a wine with a captivating balance of vivacity and depth.  The esteemed Cardedu estate delivers this bright, citrusy Vermentino with notes of meyer lemon, tangerine zest, and delicate elderflower.

 

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