12 ounces spaghetti
8 tablespoons unsalted butter, divided
4 anchovy fillets
4 garlic cloves, minced
2 pounds ripe tomatoes, cut into wedges and seeded
Salt and pepper
Chopped basil or parsley
Cook the spaghetti in boiling salted water for 2 minutes less than the
recommended cooking time. Drain, reserving 1 cup of the cooking water.
While the pasta is cooking:
In a large skillet over medium heat, melt 6 tablespoons of butter.
Add the anchovies and garlic. Cook, stirring occasionally for 2-3 minutes.
Add the tomatoes to skillet; season with salt and pepper.
Cook the tomatoes for 5-6 minutes until they are falling apart.
Add the drained pasta and enough of the reserved cooking liquid to create a
sauce. Add the remaining 2 tablespoons of butter.
Cook the pasta until the sauce coats the pasta, about 2 minutes.
Transfer to a serving bowl and sprinkle with chopped basil or parsley
No more bending your spaghetti to get it
all in the boiling water. The pan's wide oval
shape takes up minimal space when the
stovetop is crowded. The handles have
nonslip, heat-resistant silicone grips, and
a helper handle on this pot makes draining
and carrying much easier. The saucpean
is also great for everything from sautéing
chicken breasts to pan-roasting
GREAT SAUCEPAN FOR