Spaghetti with Anchovies and Cherry Tomatoes

Was feeling super lazy the other night and created this little recipe for a super quick pasta dinner.  Hope you like it.

Spaghetti with Anchovies and Cherry Tomatoes

By James McMahon Published: April 20, 2013

  • Yield: 1 Servings
  • Prep: 5 mins
  • Cook: 12 mins
  • Ready In: 17 mins

Super quick and tasty spaghetti for one.



  1. Put on a large pot of water and bring to the boil and add the salt. When boiling, add the spaghetti and cook for 10 minutes (or as per directions on the packet)
  2. Place a fry pan over medium heat. Add the olive oil.
  3. Chop your garlic, anchovies and tomatoes. Add to the pan when the spaghetti has about 4 minutes remaining and toss regularly.
  4. Drain the spaghetti when done, reserving about 1/2 a cup of the liquid.
  5. Add the drained pasta to the pan with an extra tablespoon of olive oil. Toss together then add the reserved pasta liquid, the parsley. Season with pepper.
  6. Bring to the boil, and toss some more.
  7. Serve immediately and add a little parmesan cheese if you wish.
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About James McMahon

James is a forty-something year old IT professional and father of 1 who live and works in Perth Western Australia. Outside of work he plays and referees touch football and is actively involved in the development and education of referees in this sport. He has also recently taken up Australian rules football umpiring thanks to being regularly involved in the game through his wife's team, the Coastal Titans. James is also a keen photographer, scuba diver, and cook.

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