The easiest pasta sauce to make, super quick but it tastes AMAZING!
Before I tried this meal, I would have said that I didn’t like anchovies, olives or capers… this converted me to all of those things! If you think you don’t like anchovies I really urge you to give this a go! This version is the super-quick one, so I haven’t included olives and capers (if you are following Slimming World you would need to syn the olives). This is the pasta sauce I make when our cupboards are (nearly) bare, and for just such occasions I make sure that I always have anchovies, tinned tomatoes and spaghetti in the cupboard! Add sliced black olives and capers to make it even more tasty, but like this it’s still gorgeous!
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- 1 tin anchovy fillets all oil drained away
- 4 cloves garlic
- 1-2 red chillies if you're feeling brave try a scotch bonnet!
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- Parsley to garnish optional
- low calorie cooking spray
- salt and pepper
- 150 g dried spaghetti
- Roughly chop the anchovies, and finely chop the garlic and chilli
- Spray a frying pan with low calorie cooking spray and throw in the anchovies, garlic and chilli. stir fry at a fairly high heat for 2-3 minutes, the anchovies will kind of melt into the rest
- Add in the tin of chopped tomatoes, stir in the tomato puree and simmer for approximately 20 minutes, stirring occasionally
- In the meantime cook the spaghetti to al dente (about 11 minutes)
- Drain the spaghetti. reserving a little of the cooking water, pop it back into the pan and spoon in the sauce, stirring to fully coat the spaghetti, and adding a little of the cooking water if it needs loosening a little
- Season with salt and pepper, and serve sprinkled generously with fresh parsley
- Additional Info