Pinoy Garlic, Kamatis and Anchovies Pasta Made Simple
Late December I showcased a Filipino take on pantry pasta with a straightforward home recipe for Garlic, Kamatis and Anchovies Pasta that proves market-fresh ingredients and a few canned staples can make a satisfying everyday meal. The dish yields about 2–3 servings and offers simple customization for different tastes and what’s available at the wet market or your pantry.
This Pinoy-influenced pasta put pantry staples at the center of an easy weeknight formula: garlic, tomatoes, canned anchovies and olive oil. The approach treated spaghetti as a flexible canvas, letting bright, fresh kamatis and the umami of anchovies carry the flavor while remaining fast and affordable for household cooking.
Ingredients were simple and easy to source: ripe tomatoes, garlic, a can of anchovies with its oil, extra olive oil, cooked spaghetti, reserved pasta water, and an optional splash of cream or yogurt to finish. The recipe produced roughly 2–3 servings and relied more on technique than on fancy ingredients, so timing and a little attention at the stove mattered more than specialty items.
The method stayed deliberately simple. First, cook spaghetti to al dente and reserve a cup of pasta water before draining. Next, sauté minced or sliced garlic in the anchovy oil over medium heat, then add chopped tomatoes and cook until they break down into a loose sauce. Break the anchovy fillets into strips and add them with their oil, frying gently until they were slightly browned and integrated into the tomatoes. Toss the drained spaghetti into the pan with the sauce, adding a splash of reserved pasta water to loosen and help the sauce cling to the noodles. Finish with a small splash of cream or plain yogurt if you want a richer, creamier texture; it’s optional and helps mellow the saltiness of the anchovies.
Practical tips kept the recipe accessible for home cooks. Reserve pasta water in a measuring cup so you can add it in small increments and stop when the sauce reaches the right silkiness. Adjust anchovy quantity to taste if you prefer a milder umami note, and increase garlic for a bolder profile. Substituting other pasta shapes works, but stick to similar cooking times or adjust accordingly.
This recipe fit into everyday meal routines: it used market-fresh tomatoes when in season and canned anchovies as an economical pantry booster. It was easy to scale, quick to pull together after a market run, and adaptable for households that want meatless or creamy variations. For community cooks looking for an approachable, Pinoy-flavored pasta, this one delivered straightforward technique, strong flavors, and room for personal tweaks.
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