Buckwheat spaghetti with anchovies and cherry tomatoes

Name: Buckwheat spaghetti with anchovies and cherry tomatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Buckwheat spaghetti 10 oz; Anchovies (already cleaned) 1.3 lbs; Salted anchovies 2; Cherry tomatoes 20; Gluten-free bread stale (to be grated) 1.4 oz; Garlic 1 clove; Salted capers to taste; Fresh chili pepper to taste; Parsley (to chop) to taste; Extra virgin olive oil 4 spoonfuls

it br es fr de

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Nicola Sorrentino

So... Here's the thing: buckwheat spaghetti is this cool twist on your usual Italian pasta dishes from the beautiful Mediterranean coast. Really good stuff. The deep, rustic vibe of buckwheat, naturally gluten-free, gives these noodles a rough bite that totally stands out from regular spaghetti. And honestly, it's not just about the texture.

Flavor-wise, there's a lot happening. Fresh anchovies bring that punchy, ocean taste you expect from anchovy pasta, while the sweet cherry tomatoes mellow things out perfectly. Seriously good. Plus, a splash of good extra virgin olive oil keeps everything moist and smooth, ensuring the dish stays light and healthy. And folks in coastal Italy love simple, quality ingredients. This meal? All about balance. Toasted gluten-free breadcrumbs add a crispy finish—making every bite more fun—and adding another layer to the whole experience. In Liguria and other Mediterranean spots, people love cherry tomato pasta but often seek something more filling and full of character. That's where buckwheat steps in—way better than regular.

And look, it’s perfect for anyone avoiding gluten, offering more nutrition and a unique taste compared to regular wheat pasta. Anchovies do double duty, loading the dish with omega-3s and enhancing the flavors of tomatoes and olive oil. Which is great. This healthy pasta dish is one you can feel good about, with all the flavor and none of the heaviness.

Pretty much perfect for a quick weeknight meal and impressive enough for guests. There's nothing fussy about this Mediterranean pasta recipe—it’s all about honest ingredients, bold tastes, and that Italian way of making simple things feel special. It fits right in with the best gluten-free pasta recipes, letting everyone enjoy a taste of the Mediterranean coast, one tender and golden forkful at a time. For real. Whether you're in the mood for a comforting solo dinner or looking to share something unique with friends, this dish captures the core of Italian coastal cooking, combining tradition with health-conscious eating. Cannot go wrong.

How to prepare Buckwheat spaghetti with anchovies and cherry tomatoes

To prepare the buckwheat spaghetti with anchovies and cherry tomatoes, start by cleaning the fresh anchovies: after removing the head, cut along the back to remove the central bone 1 and gut them. Rinse them well under running water and set aside 2. Score the skin of the cherry tomatoes 3.

Blanch them for a minute in boiling water 4, then transfer them to a bowl with ice water to cool them 5. At this point, remove the skin 6.

Cut the tomato pulp into quarters 7 and set aside. Chop the stale bread in a food processor 89 to make coarse crumbs.

In a non-stick pan, heat a little oil with half a clove of garlic 10, then add the chopped bread 11 and toast it for 2-3 minutes until golden. Remove the garlic from the pan 12.

Transfer the bread back to the food processor along with the parsley 13. Roughly chop everything together 14. In another pan, heat a little oil and the remaining half of the clove of garlic 15.

Add the salted anchovies, which you previously desalted 16, and let them melt in the pan to create a flavorful base 17. Pour in the tomato pulp 18.

Sauté the cherry tomatoes for a few minutes to soften them 19, then add the fresh anchovies, saving a few for plating 20. Cook on low heat for 10-15 minutes until the sauce starts to thicken 21.

Meanwhile, cook the pasta al dente in salted boiling water 22. When there are a few minutes left for the pasta to be done, add a pinch of chili pepper, capers 23, and a handful of chopped parsley to the sauce. Drain the pasta and transfer it to the pan with the sauce 34.

Add a ladle of cooking water and stir to blend the flavors 25. Garnish the plates with the reserved anchovies and the toasted breadcrumbs 26. Your buckwheat spaghetti with anchovies and cherry tomatoes is ready to be enjoyed 27!

Storage

It is recommended to consume the buckwheat spaghetti with anchovies and cherry tomatoes immediately.

Tip

If you wish, you can add a grating of lemon zest just before serving for a touch of freshness: it will enhance the flavor of the anchovies and balance the dish's saltiness!

For the translation of some texts, artificial intelligence tools may have been used.