It’s not often that a recipe is both out-of-this-world fantastic and simple.  This is truly one of my favorite, go-to pasta recipes that I crave pretty often, especially once tomatoes start coming into season.  It might sound strange cooking tomatoes in butter instead of olive oil but the acidity of tomatoes really works better with creamy butter instead of oil, trust me.  As the tomatoes slowly cook in the mixture of butter, garlic and anchovy paste, they literally begin to melt into this incredible sauce.  At the end of cooking, you add in whatever soft green herbs you have on hand; I recommend tarragon, basil and Italian parsley.  A grating of Pecorino cheese later and you’ll be frantically looking for that fork.

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/spaghetti-with-tomatoes-and-anchovy-butter)

Tagged: anchovy butter, anchovy paste, Bon Appetit, fresh herbs, garlic, pasta, spaghetti, tomatoes, tomatoes with butter