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.
I should start out by confessing that I'm no fan of anchovies. I don't know what persuaded me to try this recipe but I am so glad I did. The anchovies kind of dissolve into the veggie mix- you don't even know they're there (especially if, like me, you only use 4 oz. of anchovies instead of six). I did cut the red pepper down to one tablespoon and it was plenty spicy but not burn your mouth off. Also, I recommend doubling up on the veggies because the first time I made this, it felt a little scant- doubling made sure we had a hearty bite every time. Also, any old noodle works well in this. Thank you so much Rachel, for a dish that tastes like it came from a restaurant and takes very little time or energy to prepare! - 30 Jan 2010 (Review from Allrecipes US | Canada)
I really enjoyed this recipe and figured I would because I love anchovies! I used the amount called for and I didn't think it was too pungent, this dish really has wonderful flavor. I didn't measure the veggies, but I doubled them, maybe even tripled them. As written, I don't think that's enough for a pound of pasta, at least not for us. Also, I used 2 cans of diced tomatoes and instead of adding the water, I used the juice from them, which was great. Be sure not to cover this at the end while simmering, because it was way too soup-y and thin. Simmer uncovered for 5-10 minutes so it reduces. With a few changes, this recipe is really great, and I highly recommend this to anchovy lovers! Thanks for sharing - 07 Jul 2010 (Review from Allrecipes US | Canada)
Mmmm, so simple and so delicious! Don't be afraid of the anchovies. They melt into the sauce just leaving their delicious flavor behind. Thanks for the recipe, I will make it often! - 07 Sep 2009 (Review from Allrecipes US | Canada)