Gently cook garlic, anchovies, chipotle paste, tomato puree and white wine vinegar
Stir through linguine with parsley
Serve with parmesan and crusty bread
Have you tried this Anchovy Pasta recipe? If so please let us know how you got on.
How to make it
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.
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.
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.
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.
Add the pasta to the sauce and stir through a handful of parsley and a little Parmesan.