• Ingredients: 23

Spaghetti with tomatoes and anchovy butter with spaghetti, unsalted butter, anchovy fillets, sliced garlic cloves, quartered medium tomatoes, salt, pepper, chopped tender herbs.


Special Equipment:

For the filling:

  • 1 cup ricotta
  • 2 large eggs, lightly beaten
  • 3 tbsps. grated Pecorino Romano
  • 2/3 cup coarsely grated aged provolone
  • 3 oz. thinly sliced Italian deli meats such as soppressata, prosciutto, capicolla ham, and salami, finely chopped
  • 3 tbsps. chopped flat-leaf parsley
  • Freshly ground black pepper


  • 1 tart pan with a removable bottom
  • pie weights or dried beans

Special equipment:

  • 2 9-inch round cake pans

For the tacos:


  1. Step 1 Cook 1/2 pound spaghetti; drain, reserving 1/2 cup cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat.

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  2. Step 2 Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.

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  3. Step 3 Add 2 pounds quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.

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  4. Step 4 Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).

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