Red Pepper & Anchovy Spaghetti
Ingredients:
12 oz (340g) spaghetti
2 tablespoons olive oil
2 garlic cloves, finely chopped
4 anchovy fillets, finely chopped (substitute with capers or olives if avoiding anchovies)
1 red bell pepper, thinly sliced
1/4 teaspoon red pepper flakes (optional, for heat)
1/2 cup (120ml) dry white wine (substitute with vegetable broth if avoiding alcohol)
1/4 cup (60ml) vegetable broth
Zest and juice of 1 lemon
1/4 cup (30g) freshly grated Parmesan cheese (optional)
Fresh basil leaves, to garnish
Salt and black pepper to taste
Directions:
Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup (120ml) of the pasta water.
In a large pan, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the chopped anchovies (or capers/olives) and red pepper slices. Cook, stirring frequently, for about 5 minutes until the pepper softens.
Stir in the red pepper flakes, if using, and cook for another minute.
Pour in the white wine (or vegetable broth) and simmer for 2-3 minutes until slightly reduced.
Add the vegetable broth, lemon zest, and lemon juice. Stir to combine and season with salt and black pepper to taste.
Add the cooked spaghetti to the pan and toss to coat in the sauce. If the mixture seems dry, add some reserved pasta water to achieve the desired consistency.
Serve the spaghetti topped with freshly grated Parmesan cheese (if using) and garnish with fresh basil leaves.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes |
