Spicy tomato anchovy pasta

    (22)
    40 min

    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.


    22 people made this

    Ingredients
    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)

    Method
    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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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (19)

    by
    11

    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)

    by
    5

    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)

    by
    5

    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)

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