When people hear of anchovies and pasta, puttanesca usually comes to mind. In this recipe, we use only anchovies, which dissolve perfectly into the tomato sauce to give the perfect umami flavour.
What are Anchovies?
Anchovies, also known as “alici” or “acciughe” in Italian, is abundant in the Mediterranean sea and has always been a humble staple for many Italians who live by the sea. They are high in omega-3 acids and contain a rich source of B vitamins. They are salty, pungent and ‘fishy’ which sometimes intimidates, but are wonderfully flavourful when prepared well.
When added to the tomato sauce, the anchovies dissolve completely to create a hearty sauce that’s packed with flavours.
Preparing the ingredients:
Begin by finely mincing the garlic and set aside. Next, slice the capsicum into strips and discard the seeds.
Next, cut to anchovy fillets into small pieces and set aside. If you are buying anchovies from the supermarket, they will likely come in a jar either stored in Oil and Salt or Oil and Water. They tend to be quite small with soft bones which will dissolve in your sauce. If you are choosing a medium/ larger anchovy, you have to remove the medium skeleton bone as it might not dissolve as easily.
Creating the Tomato Anchovy Sauce
In a wide sauce pan, add 3 tbsps of olive oil over medium heat. When hot, add minced garlic and sauté for about 1 min till golden brown.
Next, add the can of plum tomatoes and bring to a low low boil. At this point, turn off the heat. (This is important as cooking anchovy fillets over high heat can cause them to harden.)
Add the anchovy fillets into the pan of hot tomato sauce and keep stirring. Use the back of your ladle or spoon to lightly mash them against the side of the pan till they begin to dissolve into a paste.
Once anchovies have all dissolved and are incorporated into the tomato sauce, turn on the heat again and allow for the sauce to be on a low simmer for about 20 minutes till oil floats free.
Preparing the Roasted Capsicum and Pasta
Using another pan, add 1 tablespoon of oil over medium-high heat. When hot, add sliced capsicums and stir occasionally. Allow them to char on the sides for better flavour for about 5-8 minutes. Set aside when done.
Now, add your spaghetti into a pot of boiling water for 9-12 minutes (follow instructions on the packet for exact timing).
Putting the Tomato Anchovy Pasta together
Toss cooked drained pasta into your saucepan and mix well so that all the strands are throughly coated with the tomato anchovy sauce.
Serve warm, and top with roasted capsicums. Enjoy!
Tomato Anchovy Pasta with Capsicum
Ingredients
- 1 clove garlic (finely minced)
- 1 can chopped tomatoes (italian plum)
- 1 capsicum (sliced)
- 4 medium anchovy fillets (chopped) bottled
- 4 tbsp olive oil
- 180 g spaghetti
- salt and pepper to taste
Instructions
Preparing the ingredients
- Finely mince the garlic and set aside.
- Slice the capsicum into strips and discard the seeds.
- Cut to anchovy fillets into small pieces and set aside.
Tomato Anchovy Sauce
- In a wide sauce pan, add 3 tbsps of olive oil over medium heat. When hot, add minced garlic and sauté for about 1 min till golden brown.
- Add the can of plum tomatoes and bring to a low low boil. At this point, turn off the heat. (This is important as cooking anchovy fillets over high heat can cause them to harden.)
- Add the anchovy fillets and keep stirring. Use the back of your ladle or spoon to lightly mash them against the side of the pan till they begin to dissolve into a paste.
- Once anchovies have all dissolved and are incorporated into the tomato sauce, turn on the heat again and allow for the sauce to be on a low simmer for about 20 minutes till oil floats free.
Preparing the Pasta and Roasted Capsicum
- Using another pan, add 1 tablespoon of oil over medium-high heat. When hot, add sliced capsicums and stir occasionally. Allow them to char on the sides for better flavour for about 5-8 minutes. Set aside when done.
- Now, add your spaghetti into a pot of boiling water for 9-12 minutes (follow instructions on the packet for exact timing).
Putting it together
- Toss cooked drained pasta into your saucepan and mix well so that all the strands are throughly coated with the tomato anchovy sauce.
- Serve warm, and top with roasted capsicums. Enjoy!