Recipes

ALL RECIPES
  • All recipes

  • By Type

  • By Ingredient

  • By Product

  • Search

Chipotle Anchovy Pasta

Chipotle 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 us and we’ve been following her amazing blog ever since.

This anchovy pasta 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.

Try serving the anchovy pasta with this Tomato and Goats Cheese Salad.

  • Prep time

    5 mins

  • Cook time

    10 mins

  • Total time

    15 mins

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    2

How to make it

 

  1. Heat 1 tablespoon of the olive oil in frying pan over a low–medium heat. Add the chipotle chilli paste, garlic and anchovies. Cook for about 15 minutes, stirring occasionally.
  2. Squeeze in the tomato purée and stir in with a sprinkle of pepper and the red wine vinegar. By this point the anchovies should have completely dissolved into the sauce. Taste and adjust the seasoning.
  3. Meanwhile, cook the linguine in boiling salted water for about 8–10 minutes until just tender. Drain, reserving about 100ml (3½fl oz.) of the cooking water. Stir a slug of olive oil into the pasta to stop it sticking together.
  4. Add the retained pasta water to the sauce and stir. It should become a lovely rich, thick sauce. Add the butter to give it a nice glossy look.
  5. Add the pasta to the sauce and stir through a handful of parsley and a little Parmesan.
  6. Serve with extra Parmesan on top.

More recipes like this

LUCHITOGRAM

Calling all Mexican lovers!

Share your stories with #granluchito

sign up for free cookbook

Subscribe now for a free copy of the Gran Luchito e-cookbook filled with delicious, authentic Mexican recipes and join our mailing list for all the latest recipes, news and blog updates.

  I agree with Gran Luchito's privacy policy and understand I can opt out at any time.