Chilli and Anchovy Pasta
This pasta recipe is inspired by Helen Graves at Fuss Free Flavours. When we started Helen was one the very first bloggers to write about about us and we’ve been following her amazing blog ever since.
This anchovy paste dish is full of flavour and really doesn’t take long to make at all.
The anchovy melts away and gives the dish a real depth of flavour.
Gently cook garlic, anchovies, gran luchito smoked chilli paste, tomato puree and white wine vinegar
Chilli & Anchovy Pasta Recipe
- 200g linguine/spaghetti
- 1tsp Gran Luchito Smoked Chilli Paste
- 3 cloves of garlic (thinly sliced)
- 6-8 anchovies
- 3 tbsp olive oil
- 1 tbsp White wine vinegar
- 1 tbsp Tomato puree
- Knob of butter
- Salt & pepper to taste
- 1tbsp parsley, chopped
- 2 tbsp parmesan, grated
- Add a little olive oil and the Gran Luchito Smoked Chilli Paste to a frying pan over a low heat.
- Add the garlic and anchovies and cook on a low/medium heat for about 15 minutes. (you're just sweating the garlic down rather than giving it any colour).
- Squeeze in the tomato puree and stir in with a sprinkle of black pepper and the white wine vinegar. By this point the anchovies should have completely dissolved into the sauce. Taste and season.
- Meanwhile cook the linguine in salted water until cooked through (retain about 100ml of the water you cook it in).
- Drain pasta and stir in a lug of olive oil to stop it sticking together.
- Add the pasta water to the sauce and stir. It should become a lovely rich thick sauce. Add a knob of butter to give it a nice glossy look.
- Add the pasta to the sauce and stir through with a handful of finely chopped flat-leaf parsley and a little parmesan.
- Serve with extra parmesan on top.