anchovies Archives

Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Pasta with tomato and anchovy sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

400 g spaghettini
100 g crumbled Gorgonzola or shards of Parmesan, to serve

For the sauce:

600 g firm Roma tomatoes, chopped
50 g chopped anchovies
30 g torn basil leaves
3/5 cup good olive oil
2 cloves garlic, crushed
3 T red-wine vinegar
Freshly ground black pepper, to taste
Maldon sea salt, to taste

Method

1. Cook the pasta in boiling salted water until just tender. In the meantime, mix together the sauce ingredients. Drain the pasta and mix with the sauce.

2. Top with the cheese – as much or as little as you like. Check seasoning. The saltiness of the anchovies and cheese should be enough, but, if not, add some flaky sea salt to taste. Grind over the pepper and drizzle with olive oil

Cook’s tip: If you don’t eat anchovies, add some salt by using smashed salted olives.

Per serving: 3481.7kJ, 23.1g protein,45.7g fat, 80.5g carbs

Find more pasta recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Grilled lamb chops with anchovy-and-tomato sauce

Wrapped double-cut mediterranean lamb chops

Sweet salad peppers with tapenade

Rib eye steaks with anchovy garlic oil

Home-made tomato sauce

Leg of lamb stuffed with garlic, rosemary and anchovies

Slow-roasted lamb, Italian style

Grilled asparagus with Italian salsa verde

Salad Nicoise with fresh tuna

Roasted sweet-potato shavings with chicken and anchovies

Griddled pesto vegetables on pitta

Pasta with tomato and anchovy sauce

Pasta with tomato and anchovy sauce

Ingredients

Method