Tomato and anchovy pasta

  • 2 persons
  • cooking time: 45
  • difficulty


  • 200 g cherry tomatoes of different colours
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 4 cloves of garlic, peeled and halved
  • 4 tbsp extra virgin olive oil
  • salt and pepper
  • 200 g linguine
  • 1 can of Fish Tales anchovy fillets in olive oil
  • 2 sprigs of basil, only the leaves, roughly chopped

How to prepare

When Bart visited the coastal city of Mar del Plata, Argentina, the first thing that struck him was the Italian flavoured dishes he tasted. Soon he discovered many of the fishermen he met had Italian descent. In the 1950s many Italians from Ischia fled to Argentina. Bringing not only their knowledge of fishing for anchovies but also their delicious Mediterranean food culture. This classic Italian pasta with tomato and Argentinean riped anchovies brings you – only for a little while – to the sunny coast of Mar del Plata. Buon Appetito!


  • 1 Preheat the oven (electric: 120 ° C / hot air: 100 ° C). Mix the tomatoes with thyme, rosemary, garlic, and olive oil altogether in an oven tray. Season with salt and pepper. Put in the oven for 20-25 minutes. Remove the dish from the oven and remove the sprigs of thyme and rosemary.
  • 2 Cook the pasta according to the instructions on the package in water with 1 tbsp of salt. Drain the pasta and mix with the tomatoes, half of the anchovy, the basil and the liquid from the oven dish. Spread the remaining anchovy fillets over the pasta and season with black pepper.