Quick Red Pepper & Anchovy Pasta Recipe

Step 1: Cook the Spaghetti

1. Boil Water:

   • Bring a large pot of salted water to a boil.

2. Add Spaghetti:

   • Stir in 300 g of spaghetti and cook for 1 minute less than the package instructions indicate. This ensures it stays al dente.

Step 2: Prepare the Sauce

3. Heat Oil and Aromatics:

   • In another saucepan or a high-sided frying pan, add 3 tbsp of olive oil, 4 sliced garlic cloves, 4 anchovy fillets, and 1 tsp of chili flakes.
   • Set over medium heat and cook for about 1 minute until the oil is hot and the garlic starts to sizzle slightly.

4. Add Roasted Peppers:

   • Incorporate 300 g of drained and sliced roasted red peppers and 1 tbsp of tomato purée into the pan. Stir well to combine all the ingredients.

5. Cook the Mixture:

   • Continue to cook the anchovy and pepper mixture until the spaghetti is ready. Add a ladleful of the pasta cooking water as needed to loosen the sauce.

Step 3: Combine and Finish

6. Transfer Spaghetti:

   • Once the spaghetti is cooked, use tongs to transfer it directly from the pot to the sauce in the pan. This helps to add some of the starchy water, which will help bind the sauce.

7. Toss in Sauce:

   • Cook the spaghetti in the sauce for an additional 30 seconds, tossing to ensure the pasta is well-coated. If the sauce is too thick, add a little more pasta cooking water to reach your desired consistency.

8. Add Basil:

   • Remove the pan from heat and toss through a handful of finely sliced fresh basil.

Step 4: Serve

9. Plate and Drizzle:
   • Serve the spaghetti immediately, drizzled with a little extra olive oil for added flavor.

Enjoy your delicious Quick Red Pepper & Anchovy Pasta Recipe!