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Anchovy Pasta


  • 400-500 g pasta (penne or fusilli)
  • water
  • salt
  • 1 onion
  • 1 glove garlic
  • 2 tbsp olive oil
  • 80 g anchovy fillets
  • 500 g cherry or small plum tomatoes
  • 400 g creme fraiche or soured cream
  • 1 bunch parsley
  • parmesan cheese


  • Start cooking the pasta according to the instructions in the packet. While it's cooking prepare your sauce.
  • Chop the onion and garlic. Add oil to a pan and sauté the garlic and onion in the pan until they are soft.
  • Add the anchovies and keep mixing on a medium heat until they have dissolved into the oil and onion mixture.
  • Add the tomatoes and keep stirring once in a while until they start to soften. You can also close the pan with a lid and leave everything simmer for a little while. This way the tomatoes soften little quicker.
  • Remember to check on the pasta! You don't want it over done. Once it is al dente drain it and leave it to the side.
  • Once the tomatoes are soft in your pan, add the creme fraiche and mix it in.
  • Combine the pasta and the sauce. Add parsley, mix and sprinkle with parmesan.