Red pepper & anchovy spaghetti
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Red pepper & anchovy spaghetti

By Rosie Mackean

Make the most of anchovies by combining them with red peppers in this speedy pasta dish. The sweetness of the peppers complements the umami anchovies so well

  • Prep:2 mins
    Cook:9 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 787
  • fat 22g
  • saturates 3g
  • carbs 119g
  • sugars 0g
  • fibre 8g
  • protein 24g
  • salt 1.8g

Ingredients

  • 300g spaghetti
  • 3 tbsp olive oil, plus extra for drizzling
  • 4 garlic cloves, sliced
  • 4 anchovies
  • 1 tsp chilli flakes
  • 300g jar roasted red peppers, drained and sliced
  • 1 tbsp tomato purée
  • handful of basil, finely sliced

Method

  1. Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.

  2. Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.

  3. When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.

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