Tomato-Anchovy Pasta with Fresh Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick pasta dish with umami-rich anchovies and bright basil in a simple tomato sauce. This Italian-inspired pasta recipe (gluten-free), ready in about 25 minutes, pairs spaghetti, canned crushed tomatoes, anchovy fillets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 8 minutes until al dente, reserving 1/2 cup pasta water before draining.
  2. Step 2: While pasta cooks, heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 2 anchovy fillets, cooking for 2 minutes until anchovies dissolve.
  3. Step 3: Stir in 1 can crushed tomatoes and 1/4 tsp red pepper flakes. Simmer for 5 minutes, then add drained spaghetti and 2 tbsp reserved pasta water. Toss until coated, then stir in 1/4 cup fresh basil before serving.

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