
Adding anchovies to all sorts of dishes automatically brings a ton of rich, salty flavour. And this comforting tomato pasta dish is no exception.
A recipe handed down to me by my mum, I’ve tried upgrading this delicious spaghetti dish by adding a number of ingredients, including capers, lemon juice, grated Parmesan and chilli. But believe me when I say it’s simply perfect how it is.
Plus, I’d never hear the end of it if Mum found out I’d tried to improve on her cooking...
Ingredients
- 400 g
spaghetti
- 2
x 50g of anchovies in olive oil (plus the oil)
- 2
x 400g tins chopped tomatoes
- 3
garlic cloves, crushed
- 1 Tbsp.
white wine vinegar
- 1 tsp.
caster sugar
Ground black pepper
Directions
- Step 1Place a large pan over medium-high heat. Once hot, add the anchovies with their oil. Break up with a wooden spoon and allow to cook for 5 – 6 minutes.
- Step 2Add crushed garlic and cook for a further minute. Add chopped tomatoes, white wine vinegar and sugar. Stir, season with ground black pepper and bring to the boil. Bring to a low heat and simmer for 45 minutes.
- Step 3Meanwhile, cook your spaghetti in a pot of boiling salted water, according to package instructions, minus one minute of cooking time. When there’s only one minute left, add a ladle of the pasta water to the tomato sauce and stir in.
- Step 4Drain the pasta and stir through the sauce. Serve.

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