Pasta with Tomato-Anchovy Sauce: before you turn your nose at anchovy, hear me out first.
Get a can of delicious salty anchovies from @traderjoes. It comes in a flat little yellow can. Pour out the fillets and accompanying olive oil into a medium saucepan. Toss in some crushed garlic and chili pepper flakes. Then turn the heat on low and using a wooden spoon, slowly and patiently smush the anchovy fillets into the oil until they have practically dissolved. (This may sounds nasty, but read on.) At this point, don’t be tempted to turn the heat on high because the anchovies will splatter, and you’ll burn your garlic. While still on low heat, put in a few good handfuls of cherry tomatoes and a splash of water. Cover saucepan and turn the heat up to medium/medium-high. Check occasionally to see if the tomatoes have burst. It should take about 5-8 minutes, continue to check on the tomatoes and carefully smash them with a wooden spoon if needed. The juices from the tomatoes will meld with the dissolved anchovies and olive oil to form a super tasty, balanced, umami-fied sauce. Toss in cooked pasta of your choice, and dinner is done in about 20 min–and most of the time, it’s pretty hands-off. No need to add additional salt because the anchovies should be salty enough. Chopped parsley on top if you feel like it.
Also If you don’t say anything, your dinner guests wouldn’t even know there are anchovies in their pasta.