This anchovy pasta is my dependable go-to when fresh produce runs low. Canned anchovies can smell strong on their own, but when cooked they melt into the sauce and contribute deep, savory umami rather than an overpowering fishiness.
My child loves the savory flavor. The idea that young kids only prefer bland foods doesn’t hold true in our house—my daughter has surprised me with her appetite for bold tastes. After spotting my husband letting her sample a spicy nut when she was nine months old, I began introducing more mature flavors such as cumin, paprika, soy, fish, and fresh herbs in small amounts.
I usually keep canned anchovies, onions, and dried pasta on hand, so with a pint of cherry tomatoes I can turn this into a simple, satisfying meal. Parsley and Parmesan are lovely finishes but not essential.
Anchovy Pasta
Yields about 2 adult servings plus 1 small portion for a toddler
Ingredients: 2 oz canned anchovies, 1 pint cherry tomatoes, 1 red onion, pasta for 2.5 servings, olive oil, salt and pepper to taste, optional parsley and grated Parmesan
a. Roughly chop the onion — fine dicing isn’t necessary because the sauce will be pureed. Bring a large pot of salted water to a boil for the pasta.
b. Warm a skillet over medium heat and add a splash of olive oil. Sauté the chopped onion until softened. Add the cherry tomatoes and cook until they begin to burst and can be easily crushed with a wooden spoon.
c. Add the anchovies to the pan (discard the oil from the can if you prefer) and break them up with the spoon so they dissolve into the mixture. Cook another couple of minutes to marry the flavors. Start cooking the pasta in the boiling water at this stage.
d. Remove the pan from the heat and use an immersion blender to puree the sauce to a smooth texture. If you’re preparing a toddler portion and are concerned about tiny bones, pass the pureed sauce through a fine mesh sieve to remove any solids. If the pasta finishes before the sauce, rinse it briefly in cold water to stop cooking and keep it from overcooking.
e. Return the drained pasta to a heated pan, add a little more olive oil, and toss with the sauce until well coated and warmed through. Season with salt and pepper to taste. Finish with chopped parsley and grated Parmesan if desired.
Serve immediately. This quick, pantry-friendly dish delivers rich, savory flavor with minimal effort, and it’s an easy way to introduce children to more complex tastes while using simple ingredients.