Pasta Fredda with Cherry Tomatoes, Anchovies and Herbs

I suggest a light saute of the red onion & garlic in the olive oil to sweeten them up a bit, and avoid potential agita for some diners. Add remaining ingredients off heat. Can also add some fresh summer corn kernels and substitute sun dried tomatoes for anchovies to get a vegetarian version.

I didn't have any savory or marjoram, but the basil was enough. Delicious, easy recipe if you have marvelous, fresh tomatoes.

We grew our own cherry tomatoes this summer and when I saw this recipe we gave it a go. After assembling all ingredients, I was worried that there was too much pasta for the sauce so I enhanced the sauce: I doubled the number of anchovies, and chopped them coarsely. It was a hot summer day so I prepared the dish about two hours ahead and let the spaghetti and sauce meld before serving at room temperature. It was delicious - the garlic and anchovies and fresh tomatoes were wonderful.

Cheese isn’t necessary, but you could add some grated mild ricotta salata. A final sprinkle of flaky sea salt, crushed red pepper or more herbs would be welcome, as would a drizzle of fruity olive oil.

no anchovies, but i substituted with some capers and black olives to give it that saltiness. great summer dish.

Very flavorful, easy and perfect for summer. I toasted some pignoli nuts and grated a bit of parmesan on top. The recipe didn't need it, but my husband did.

This is a great recipe, but the pasta to goodies ratio seems off. One pound of dry pasta was way too much for this recipe. I intend to double all the other ingredients, keep the 1 pound of pasta and serve to my book club of 12.

This was even better than Marcella Hazan's raw tomato and garlic sauce, generally my go-to summer pasta sauce.

I was even able to add a few home-grown cherry tomatoes from the garden together with the store-bought ones (which are also terrific).

In lieu of summer savory, I used a mixture of thyme and oregano - which was what the garden had to offer.

Outstanding! I followed the advice of others and sautéed onion, garlic and anchovies for a minute or two. Added tomatoes and cooked another 2 minutes. Let sit at room temperature for 3 hours, and flavors melded beautifully. Used full recipe for tomato mixture but 1/2 lb of spaghetti and the proportions were just right.

Didn't have savory or marjoram. I just used basil and some dried oregano. Basil didn't brown even though I let this marinate overnight. For this who are anti-anchovy, give this recipe a go and you will be surprisingly pleased. I've made this twice in one week.

Excellent summer pasta. I second the suggestion to use a short pasta as it holds the sauce better than a long strand (I used fusilli).

I also suggest holding back half of the red wine vinegar until you mix everything (but the pasta) with the tomatoes and taste it. If your tomatoes are particularly acidic you won't need the second tablespoon of vinegar. Cherry tomatoes are often sweet but sometimes, especially in the summer, they can be quite bright.

This was very good. Probably would use a rotini next time. Added fresh mozzarella cubes and Greek olives as I had them on hand. Thought these additions helped. Also used fresh thyme and oregano as that is what I had on hand.

The sauce was a little acidic, so I heated up a deep skillet until it was very hot, then seared it for about 45 seconds. It was just long enough for the tomatoes and onions to form some sugars without taking away from the fresh taste of the sauce. Served over fresh tagliatelle.

I grilled some shrimp and tossed them in. I also added some peas. Light and delicious.

Dead-simple to throw together at the last minute.
The flavor gets even better the next day.
The diced raw onion makes the dish for me.
A good change of pace to skip cheese, which can sometimes be overused and ubiquitous in Americanized pasta.
Perfect blend of cherry tomatoes and olive oil (another escape from stereotypical "red-sauce" recipes).
My new favorite "fast" meal!