Spaghetti alla Chitarra con Acciughe e Pomodorini - Spaghetti alla Chitarra with Anchovies and Cherry Tomatoes

Because this pasta dish is incredibly quick and easy to make yet never ceases to impress even the most refined eater, it is both a great addition to a weeknight repertoire as well as for a special occasion.   The slight sweetness of the balsamic vinegar and tomatoes balance out the saltiness of the anchovies creating that “essence of deliciousness” otherwise known as umami.  The ingredients are staples that can be found in any pantry. I like using a thicker pasta like spaghetti alla chitarra as it has a greater surface area to be coated with the sauce.  

Serves 3-4

1 pound Spaghetti alla chitarra

1 tablespoon olive oil

1 pint (2 cups or approximately 300 g)) cherry tomatoes, sliced in half

2 tablespoons balsamic vinegar, divided

4 tablespoons butter

2 garlic cloves, minced

7 ounces (210 grams) anchovies in oil, drained

1 teaspoon sugar (or to taste)

1 cup grated Parmegiano-Reggiano for serving

Bring a large pot (8 or 10 qt) of salted water to a boil. Add the spaghetti and cook for about 13-15 minutes or until al dente (i.e. firm to the bite and not too soft or limp).

In the meantime, in a large skillet, heat the olive oil and add the halved cherry tomatoes to the skillet.  Sauté the tomatoes for about 4 or until they are lightly blistered.  Add 1 tablespoon of balsamic vinegar and cook for an additional minute.  Transfer the tomatoes to a plate and set aside. 

In the same skillet, melt the butter.  Add the minced garlic and cook for about 30 seconds before adding the anchovies.  Stir the anchovies until they dissolve into the butter.  Add the tomatoes back into the sauce and the remaining tablespoon of balsamic vinegar.  Add the sugar and stir well.  Taste and if necessary, add some more sugar to cut the acidity of the tomatoes.  There should be no need to season with salt as the anchovies are quite salty by nature.

When the pasta is ready, drain it reserving about a half cup of the pasta water.  Add the pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add some of the pasta water gradually. Serve in pasta bowls, topped with Parmegiano-Reggiano cheese.