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.
6 tablespoons extra virgin olive oil
6 cloves garlic, chopped
65g finely chopped broccoli florets
35g sliced mushrooms
170g anchovy fillets, chopped
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)
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Method Prep:20min › Cook:20min › Ready in:40min
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.
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.