September 21, 2011

Spaghetti with Anchovy, Red Pepper & Tomato Sauce

Filed under: Food & Drink Recipes — Tags: , , , , , , , , , , , , — gourmet-on-the-go @ 1:11 pm

Frugal Feasts – Eat Well – For Less…

There comes a time in everyones life when they have to watch the pennies and live on a budget.  My time is now.  I am taking a few months off to update and revamp this very site!  It will look splendid when finished and be much easier to navigate around, have more features etc…  I shall spare you the blurb.

On to food!  Being as I shall be cooking up some scrumptious suppers on a shoestring, I thought I would share the recipes, so here goes…

Spaghetti with Anchovy, Red Pepper & Tomato Sauce Recipe

Spaghetti with Anchovies, Red Pepper & Tomato
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
The intense taste of anchovies seem to divide us Brits, although contrast them with a sweet red pepper and tomato sauce, and you will realise what subtle depth they can add to your dishes. This recipe is a fast favourite which even gets the thumbs up from children! A great source of omega 3 in a tasty little sauce that is sweet, savoury, and very simple.
  • 2 tbsp olive oil
  • 50g small can of anchovies - drained & roughly chopped
  • 400g tin of plum tomatoes (whole or chopped)
  • 1 large romero pepper - halved, deseeded & sliced
  • 1 onion - chopped
  • 2 cloves of garlic - chopped
  • 350g spaghettii (I used spaghetti alla chitarra - great for holding sauces)
  • 4 tbsp pecorino romano or parmesan - grated
  • A handful of fresh parsley - chopped
  1. Put 2 tbsp of olive oil in a large pan, add the chopped onion and garlic, sweat on a low heat for 5 to 7 minutes, stirring occasionally until the onion loses its white colour and becomes opaque.
  2. Add the chopped anchovies and cooked for a further minute or two, until the anchovies start to melt.
  3. Pour in the tomatoes, break up them up with a wooden spoon if you are using whole, and then quarter fill the tomato can with water and add to your sauce.
  4. Add the chopped pepper and bring the sauce to a boil, turn the heat right down and simmer for 30 minutes.
  5. After 20 minutes, boil your spaghetti in a large pan of salted water for 10 minutes, or as per packet instructions.
  6. When the sauce has simmered for 30 mins, add ¾ of the grated cheese and the chopped parsley - stir in.
  7. Drain the pasta, add to the sauce and stir in until the sauce is fully dispersed and the pasta covered.
  8. Serve with a little more of the leftover cheese sprinkled on top.


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