This anchovy pasta is literally so easy to make and so delicious. Within the time taken to cook the pasta, you are done with the sauce and ready to rumble (eat). Also, for anyone who’s wondering what these anchovies are, they are basically salt-cured fillets of anchovies matured for months to develop a rich and intense flavour. Anchovies are an awesome ingredient to mix into pasta sauces as it is an interesting salty taste and provides an interesting depth of flavour.
I do not think there is any other substitute for the anchovies. So if you are missing this, please head to the nearest supermarket to grab some! The Waitrose Anchovy Fillets in Extra Virgin Olive Oil is my go to brand.
Recipe
Servings: 1 pax
Time: Less than 15 mins
Ingredients
- 1 tsp/2 pieces of canned Anchovies fillets
- 1 tsp of red chili flakes
- 1-2 cloves of garlic (sliced)
- Parsley (chopped)
- Pasta of choice (I used Barilla spaghetti no.5)
Steps:
- In a pot of salted boiling water, cook your pasta according to the instructions of the packaging. Steps on how to cook the perfect pasta here.
- In a pan, on low heat, drizzle some olive oil, add the garlic and red chilli flakes. Mix in 1 tsp of anchovies & drizzle some of the oil from the anchovies tin/can to the pan and let the garlic slowly cook in the olive oil until it turns golden brown.
- Tip: The anchovies are already salty, so there is no need to add more salt. However, feel free to season accordingly as to your preferred taste!
- Once the pasta is done cooking, immediately transfer the cooked pasta to the pan and toss it with the anchovy garlic oil.
- Add in scoops of starchy pasta water if needed, to create a sauce which helps to coat the pasta.
- Mix in chopped parsley and enjoy!
Video steps below
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