Spicy tomato anchovy pasta

    Spicy tomato anchovy pasta


    22 people made this

    About this recipe: Hot cooked linguine pasta tossed in a tomato-based anchovy fillet sauce loaded with veg like broccoli, mushrooms, onion and garlic as well as herbs and seasoning. Chilli flakes add a spicy oomph to this rich and aromatic pasta dish.

    Serves: 6 

    • 6 tablespoons extra virgin olive oil
    • 6 cloves garlic, chopped
    • 65g finely chopped broccoli florets
    • 35g sliced mushrooms
    • 170g anchovy fillets, chopped
    • 235ml water
    • 25g chopped spring onions
    • 90g diced tomatoes
    • 2 tablespoons finely chopped fresh parsley
    • 1 teaspoon extra virgin olive oil
    • 450g linguine pasta
    • 1 1/2 tablespoons crushed chilli flakes
    • 1 pinch ground black pepper (optional)

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat 6 tablespoons olive oil in a large frying pan over medium heat, then stir in garlic, broccoli and mushrooms; cook until lightly browned. Add anchovies and water, cover and simmer for 4 to 5 minutes. Stir in spring onions, tomatoes and parsley and cover again, simmering until vegetables are soft, about 3 to 4 minutes.
    2. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to the boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and chilli flakes. If desired, season with black pepper. Serve immediately.

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