Spaghetti with Tomato and Anchovy Butter

 Such a simple pasta to throw together in 15 minutes and always satisfying. I grow tarragon in my garden just for this dish and sub parsley during the winter months.

Adapted from Alison Roman

12 oz dried spaghetti (Jovial is my favorite)
Kosher salt
6 tbsp unsalted butter
3 oil-packed anchovy fillets
4 garlic cloves, thinly sliced
1 28-oz can whole San Marzano tomatoes, drained
2 tbsp (or more) finely chopped tarragon or Italian parsley
Maldon flake salt

1. Heat the butter in a large skillet over medium heat. Add the anchovies and garlic and cook, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.

2. Add tomatoes; season with kosher salt and cook, stirring occasionally, until falling apart, about 10 minutes.

3. Meanwhile, boil the pasta in generously salted water (it should taste like the ocean) according to the package directions.

4. Toss pasta with the tomatoes and cook until the sauce coats the pasta, about 2 minutes. Toss in herbs and sprinkle with Maldon to serve.