Tomato Anchovy Pasta

This tomato & anchovy pasta is a quick and satisfying dish made with pantry staples and finished with parmesan and fresh parsley.

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Servings 2

Prep Time 10

Total Time 25

Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook for 2 minutes less than the package suggests. Reserve about 250ml (1 cup) of cooking water when draining.
While the pasta is cooking, add the olive oil, garlic, anchovies and chili flakes to a large skillet and set over medium heat. Allow the oil to gently heat up, stirring occasionally, while the anchovies begin to break down and the garlic begins to take on a light golden colour, about 3-5 minutes.
Add in the tomato paste and cook, stirring constantly, for 1 minute. Pour over crushed tomatoes and stir in ¼tsp of salt. Bring to a simmer and allow to bubble while the pasta finishes cooking.
When the pasta is done, pour in about 60ml (¼ cup) of the reserved pasta cooking water and the grated parmesan cheese. Stir to melt the cheese in the sauce.
Add the cooked pasta and the parsley to the skillet and toss to coat in the sauce, adding more pasta cooking water to adjust the consistency, if needed. Cook for 1 minute longer and then serve immediately, topping with more cheese, if desired.

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.