This Surprising Ingredient Upgrades Any Tomato Sauce

I’ve always been a red sauce purist. Give me quality canned tomatoes, thinly sliced garlic, olive oil, and a sprinkle of fresh basil, and I’m a happy camper. So, when I ordered what I thought was a classic tomato and basil spaghetti at a local Italian spot, I didn’t expect to be surprised by the very first bite. No, really—the moment I ate my first forkful, my eyes widened, and I knew something was different—in the best way. This simple sauce was richer, deeper in flavor, and tasted heartier somehow—but I couldn’t put my finger on what made it so good.

Intrigued, I couldn’t help but ask the waiter what made their tomato basil sauce so delectable. When she responded with “anchovy paste,” I almost didn’t believe her—I would have never expected a fish product as the secret ingredient in this versatile sauce. But that’s the thing; it wasn’t fishy at all—just intensely flavorful. I made a mental note to add anchovy paste to my next batch of homemade tomato sauce, and low and behold, it turned out just as good as the one I had at that restaurant. 

Now, it’s a pasta hack I truly can’t live without. Anchovy paste adds umami—a hard-to-describe savory depth—that brings out the sweetness of the tomatoes, balances the potent garlic, and rounds everything out. It’s the kind of thing that makes your sauce taste like it simmered all afternoon, even if it came from a jar. 

Want to try it for yourself? Here’s how:

1. Heat a little olive oil in a pan, and sauté garlic until fragrant.
2. Add 1 teaspoon of anchovy paste and stir until it melts into the oil, about 30 seconds or so.
3. Pour in your favorite jarred or homemade tomato sauce, and let it simmer for at least 10 minutes.
4. Taste and adjust seasonings as needed. You may find you don’t need as much salt—anchovy paste adds plenty.
5. Toss with pasta, top with fresh basil or grated cheese, and enjoy the flavor boost.

Anchovy paste keeps well in the refrigerator, so once you try it in your sauce, you’ll always have it on hand. Even the most skeptical dinner guests won’t be able to guess your secret—they’ll just ask for seconds.