Pasta with Cherry Tomatoes and Anchovies

By the GetYourMacros team · 10 September 2026

An intensely savoury pasta with burst cherry tomatoes and umami-rich anchovies.

• Time 15 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, fish

Ingredients (1 serving)

• 85 g Pasta
• 200 g Cherry tomatoes
• 25 g Anchovies in oil (drained)
• 40 g Red onion
• 10 ml Extra virgin olive oil
• Chili flakes to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Start boiling the pasta in salted water.
2. Thinly slice the red onion and let it soften in a pan with the oil and a splash of water for 3 minutes.
3. Add the anchovies to the pan and stir until they completely melt into the oil over medium heat.
4. Add the halved cherry tomatoes and the chili flakes, cooking for 8-10 minutes until the tomatoes soften and release their juice.
5. Drain the pasta al dente, reserving a bit of water.
6. Toss the pasta in the sauce for a minute, using the reserved water to achieve a coating consistency.

Tips

• The anchovies act as a natural salt, so taste the sauce before adding any more salt to the pan.
• Use red onion for a sweeter, more delicate contrast to the salty anchovies.

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