Anchovy Pasta
Anchovy pasta uses only a few ingredients to create a rich anchovy, garlic, tomato sauce and served with pasta. An extremely versatile recipe and totally vegetarian as no meat is used.
2
10 minutes
15 minutes
Stove top cooking
Ingredients
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Sauce
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Tinned anchovies- 1 x 50g per person, use oil
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Large slab of unsalted butter
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1 red onion- thinly sliced
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2 cloves of garlic- thinly sliced
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Large handful of parsley- roughly chopped
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Freshly ground black pepper
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CAREFUL Sea salt- to taste
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Pasta
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Linguine- or spaghetti, tagliatelle
Instructions
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Make sauce:
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01 In a large pan add anchovy oil and butter. When hot and foaming, add onion and garlic, cook until soft. Now add anchovy fillets. Cook well to form a sauce. Add tomato puree and season. Be careful with salt as anchovies can be very salty!
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Pasta:
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02 Cook chosen pasta, linguine in my case, in plenty of hot water until tender. Drain well.
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Assemble:
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03 Add cooked pasta to the anchovy sauce, toss well, check seasoning and add chopped parsley.
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Serve:
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04 Take to the table hot, served in large bowls.
Notes
I used linguine but as this sauce is so versatile and delicious, it would work well with spaghetti, tagliatelle or any shaped pasta. PLEASE note 1 x 50g tin of anchovies per person for the sauce. It is meant to be rich and intense.
