Meals and Courses

Chilli and Anchovy Dressed Pasta

cook 10 mins
  • 400 g (13 oz) quick-cook spaghetti
  • 3 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 red chilli, deseeded and finely sliced
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped flat leaf parsley
  • 50 g (2 oz) anchovy fillets in oil, drained and roughly chopped
  • pepper
  • Cook the spaghetti in a large saucepan of lightly salted boiling water for 4–5 minutes, or according to packet instructions, until al dente.
  • Meanwhile, heat the olive oil in a small pan and add the garlic and chilli. Simmer gently in the oil for 2 minutes, until softened, then remove from the heat.
  • Drain the pasta and toss immediately with the garlic and chilli oil, lemon juice, parsley and chopped anchovies. Season to taste with pepper and serve in warmed bowls.
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