Garlicky tomato sauce gets an umami boost courtesy of flavor-packed anchovy fillets. Garnish with fresh basil, some sliced Fresno chile, and copious amounts of Parm for a simple yet satisfying dish.

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Credit: Caitlin Bensel

Recipe Summary

35 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high. Add onion and garlic; cook, stirring constantly, until onion is soft, about 8 minutes. Add tomato paste and anchovies; cook, stirring constantly, 1 minute. Add tomatoes, and increase heat to high. Bring to a boil.

  • Transfer tomato mixture to a blender. Remove center top from blender lid, and cover with a towel to prevent splatters; process until smooth. Return to pot, and simmer over medium until slightly thickened, about 5 minutes. Stir in shrimp, and cook until shrimp are pink and cooked through, about 5 minutes. Stir in basil, lemon juice, salt, and pepper. Add cooked pasta, and toss to combine. Divide among 4 bowls, and top with chile slices and cheese. Serve immediately.