Tomato Anchovy Pasta with Capsicum
The anchovies add amazing depth and flavour to the humble tomato sauce! Tomato anchovy pasta is great with seafood or roasted veggies.
Servings: 2
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!
Notes
You can use either anchovy fillets soaked in oil or salt water. The bones are usually very small and will be soft/ dissolve when cooked. If you are getting slightly larger fillets, you can check to remove the tail bone before adding to sauce.