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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate