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  1. Food
  2. Recipes
  3. Tomato & anchovy pasta

Tomato & anchovy pasta

By Anna LewisPublished: 18 December 2023
Jump to recipe
anchovy pasta how to make tomato and anchovy pasta
Daniel Harding
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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...

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Yields:
4

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

    1. 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.
    2. 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.
    3. 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.
    4. Step 4Drain the pasta and stir through the sauce. Serve.
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