Tomato and Anchovy Pasta Recipe
This delicious tomato and anchovy pasta boasts flavours well above it's paygrade, it is a sub 30 minute frugal dinner made with store cupboard ingredients that tastes like it belongs on a fancy menu, and not in the cheap and cheerful section!
Servings 2 Servings
Calories 539kcal
Ingredients
- 50 g Tinned Anchovies in Olive Oil 2oz
- 1 Small Echalion or Banana Shallot 25g
- 2 Garlic Cloves
- 1 Lemon
- 250 ml Tomato Passata 1 Cup
- ⅛ teaspoon Sugar
- ¼ teaspoon Salt (plus extra for boiling the pasta)
- ¼ teaspoon Dried Chilli Flakes
- 200 g Spaghetti 7oz
Instructions
- Begin by bringing a 20cm or 8" saucepan of well salted water to a boil. I use 1½-2 teaspoons of salt in a pan this size.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Bash the garlic cloves with the side of a knife, peel them, then dice them as finely as you can.
- Zest the lemon, then cut the lemon in half.
- Heat a 28cm or 11" frying pan over a medium heat, when it is hot add the anchovies, diced shallot and garlic. Cook for 2 minutes, stirring regularly.
- Pour in the tomato passata, add the lemon zest, sugar, salt and chilli flakes, stir, reduce the heat to low and allow to cook whilst you cook the pasta.
- Add the spaghetti to the boiling water (as soon as you start cooking the anchovies) and cook until al dente. Then drain, reserving around 75ml or ⅓ cup of the cooking water.
- Drain the pasta, add it to the sauce and mix, pouring in as much of the pasta cooking water as required to form a nice emulsion.
- Have a taste, and squeeze in lemon juice to taste, mix and serve.
My pasta takes 10-11 minutes to cook; if yours cooks quicker, delay adding the pasta to the water.
Video
Nutrition
Serving: 1 | Calories: 539kcal | Carbohydrates: 85g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 1467mg | Potassium: 753mg | Fiber: 6g | Sugar: 9g | Vitamin A: 643IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 4mg
