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 really 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
1 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 over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
Add the roasted peppers and tomato
