Red pepper & anchovy spaghetti
- Rosie Mackean
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Serves 2
Easy
Prep: 2 mins
Cook: 9 mins
A star rating of 5 out of 5.15 ratingsRate
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Make the most of anchovies by combining them with red peppers in this speedy pasta dish. The sweetness of the peppers complements the umami anchovies so well
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Ingredients
Nutrition
Units:
MetricUS
-
300g spaghetti
-
3 tbsp olive oil
plus extra for drizzling
-
4 garlic cloves
sliced
-
4 anchovies
-
1 tsp chilli flakes
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300g jar roasted red peppers
drained and sliced
-
1 tbsp tomato purée
-
handful of basil
finely sliced
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Nutrition: Per serving
-
kcal787
-
fat22g
-
saturates3g
-
carbs119g
-
sugars5g
-
fibre8g
high
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protein24g
-
salt1.8g
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Method
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step 1
Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
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step 2
Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.
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step 3
When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.
Recipe from Good Food magazine, February 2022
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A star rating of 5 out of 5.15 ratings
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