I like having a variety of simple and quick pasta dishes that can be made from common ingredients and long lasting ingredients. While anchovies might not be a staple in most peoples pantry’s, a tin of anchovies does store for a long time so it’s pretty easy to just have one in store for when the mood for a quick and tasty dish hits you.
This pasta is really quick to make, and is surprisingly delicious for the amount of effort it takes. The only stumbling block would be accidently burning the chili and the garlic. They are fried on rather high heat, and there’s about a 30 second difference between perfectly toasted garlicky goodness, and burnt bitter garbage.
This is a pretty light recipe, so it works fantastically for lunch on its own. Alternatively, toast some bread with it, make a small salad and serve with white wine for a tasty dinner.
Spicy anchovy pasta
A quick tomato-based pasta dish packed with flavor.
- 2 tbsp olive oil
- 6-10 clove garlic
- 1-2 chili
- 200 g preserved anchovies
- 1 dl basil
- canned cherry tomatoes
- spaghetti
- parmesan cheese
Cut garlic and chili in to thin slices. Heat olive oil to medium high in a sauté pan and quickly fry the garlic and chili.
Roughly chop the anchovies and add in to the pan. Stir for ~30 seconds and add in the canned tomatoes. turn the heat down to medium and leave to simmer.
Chop most of the basil, leaving a couple leaves for garnish, and add in to the sauté pan.
Boil the spaghetti until slightly under, and transfer pasta into the sauté pan. Give it a couple tosses until mixed and garnish with grated parmesan.
Nordic Nick Recipes 