Photo: Caitlin Bensel; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton 
Active Time
35 Mins
Total Time
35 Mins
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.