Serve with:
Ingredients
- 2¼ pounds (1 kg; about 5 cups) small sweet tomatoes like cherry, San Marzano, or Campari
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 2 shallots, roughly chopped
- 2 large oil-packed anchovy fillets, roughly chopped
- 4 garlic cloves, peeled and crushed
- 3 tablespoons (45 grams) tomato paste
- ½ cup (120 ml) dry white wine like Pinot Grigio
- 6 cups (1.4 liters) cold water
- 2 large sprigs fresh basil
- Kosher salt
Directions
- If you’re using small tomatoes, halve them; if they’re on the larger side, quarter them.
- In a medium pot or Dutch oven, warm the oil over medium heat. Add the shallots and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Add the anchovies and garlic and cook, stirring, until the anchovies dissolve, about 2 minutes. Stir in the tomato paste and cook until caramelized and darkened in color, 1 to 2 minutes.
- Add the tomatoes and cook, stirring often, until they release their juices and become jammy, about 10 minutes. Use the side of a spatula or wooden spoon to mash them into a pulp.
- Pour in the wine and simmer until slightly reduced, about 3 minutes. Add the water, basil, and a big pinch of salt. Bring to a boil, then immediately reduce to a simmer and cook, uncovered, for 20 minutes.
- Strain the broth through a fine-mesh sieve into a heatproof bowl or container, pressing as much liquid as possible from the tomato pulp with a spatula. Season to taste. The broth can be refrigerated for up to 3 days or frozen for up to 3 months.
- Cook your pasta of choice—about 2½ ounces (75 grams) per serving—in well-salted boiling water until tender or to your liking. When the pasta is almost ready, bring the broth to a simmer and taste for seasoning. Divide the pasta among bowls and immediately ladle the hot broth on top. Serve, finished with your favorite olive oil.