Everand Logo

Welcome to Everand!

  • BBC Good Food Magazine

    everyday pasta

    Jan 27, 2022 6 minutes
    photographs MOWIE KAY

    £2.34 per serving

    Rosie Mackean is a chef, food stylist, home economist and recipe developer with a passion for pasta-making. She’s travelled extensively through Italy to hone her skills, and also teaches pasta masterclasses.

    @rosiemackeanpastaqueen

    £1.37 per serving

    Red pepper & anchovy spaghetti

    My dad first got me to like anchovies by combining them with red peppers in a sauce. The sweetness of the peppers complements the umami anchovies so well. Using jarred ones saves so much time, too.

    SERVES 2 PREP 2 mins COOK 9 mins EASY

    300g spaghetti
    3 tbsp olive oil, plus extra for drizzling
    4 garlic cloves, sliced
    8 anchovies
    1 tsp chilli flakes
    300g jar roasted red peppers, drained and sliced
    1 tbsp tomato purée handful of basil, finely sliced

    Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min,

    You’re reading a preview, subscribe to read more.

    More from BBC Good Food Magazine

    BBC Good Food Magazine3 min read
    Spinach
    Spinach forms the base of this silky curry, adding an earthy flavour and a vibrant green colour. You can freeze the sauce for a few months, defrosting a portion then adding the paneer or another protein. SERVES 4 PREP 15 mins COOK 30 mins EASY V ❄ sa
    BBC Good Food Magazine2 min read
    Lunch Unwrapped
    SERVES 2 PREP 15 mins COOK 30 mins EASY 1 courgette (about 200g), sliced into rounds (or use frozen grilled Mediterranean vegetables)1 large red pepper, halved, deseeded and cut into 8 wedges½ tbsp olive oilpinch of dried oregano100g hummus3 pitted K
    BBC Good Food Magazine1 min read
    BOSS THE BASICS Using butter
    If you need a block of softened butter for a recipe, fill a glass with hot water, drain the water and place the glass over the butter. It will soften in mere minutes. Ideal for frying (especially in Indian cooking), clarified butter has a higher burn

    Related Books & Audiobooks