Garlicky tomato sauce gets an umami boost courtesy of flavor-packed anchovy fillets. Garnish with fresh basil, some sliced Fresno chile, and copious amounts of Parm for a simple yet satisfying dish.
3 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
3 garlic cloves, minced (about 1 Tbsp.)
1 tablespoon tomato paste
20 anchovy fillets, chopped
1 (28-oz.) can whole peeled tomatoes
1 pound medium-size raw shrimp, peeled and deveined
1/4 cup chopped fresh basil leaves
2 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces tagliatelle pasta, cooked according to pkg. directions
1 red Fresno chile, thinly sliced
2 ounces Parmesan cheese, grated (about ½ cup)
How to Make It
Heat oil in a large pot over medium-high. Add onion and garlic; cook, stirring constantly, until onion is soft, about 8 minutes. Add tomato paste and anchovies; cook, stirring constantly, 1 minute. Add tomatoes, and increase heat to high. Bring to a boil.
Transfer tomato mixture to a blender. Remove center top from blender lid, and cover with a towel to prevent splatters; process until smooth. Return to pot, and simmer over medium until slightly thickened, about 5 minutes. Stir in shrimp, and cook until shrimp are pink and cooked through, about 5 minutes. Stir in basil, lemon juice, salt, and pepper. Add cooked pasta, and toss to combine. Divide among 4 bowls, and top with chile slices and cheese. Serve immediately.