Pete's Food Blog

22. Nov, 2021

Anchovy pasta

Ingredients:

Try to source anchovies preserved in oil, rather than brine for this recipe.

6 anchovies, chopped

1 medium sized onion finely chopped

3 cloves of garlic, crushed

1 red pepper (capsicum) cut into 1 cm pieces

10 black olives, pitted/finely chopped

1 tsp red chilli paste e.g. gochujang

75 g finely grated parmesan

1 tbl olive oil

130 g (dry weight) spaghetti, cooked

½ tsp grated nutmeg

Method:

Lighly fry the onion, garlic and pepper in the oil over a low heat, they should still have a little bite to them.

Stir in the olives, anchovies and chilli paste as well as half the parmesan; then remove from the heat.

Fold in the cooked spaghetti, season with ground pepper and nutmeg (no need for any salt).

Sprinkle the serving with the remaining parmesan.