On the jar: Slatedepot Tomato–anchovy Pasta
stove · tomato sauce
★★★ KITCHENPrep 10 minCook 15 minSlatedepot Tomato-Anchovy Pasta
Independent adaptation of a publicly published Enrico & Roberto Cerea recipe. Not affiliated with, sponsored by, or endorsed by Enrico & Roberto Cerea.
Tomato base for pasta, eggs, and seafood.
Ingredients
- Garlic — 4 cloves garlic
- Anchovy — 60 g oil-packed anchovies
- Cherry Tomato — 200 g cherry tomatoes
- Tomato — 80 g candied tomatoes
- Parsley — 80 g parsley
- Fresh Chili — red chili 适量
- Water — pasta water as needed
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Slatedepot Tomato–anchovy Pasta wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Enrico & Roberto Cerea works in Italian / Bergamo haute cuisine at Da Vittorio; credentials include Michelin 3* (Da Vittorio, Brusaporto).
Originally published as Tomato–Anchovy Pasta Sauce (家庭意面酱).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Enrico & Roberto Cerea / Da Vittorio Shanghai (The Paper 淘最厨房) (published as “Tomato–Anchovy Pasta Sauce (家庭意面酱)”). Full citation lives in Provenance.