Lockdown or no lockdown, this store cupboard pasta will always be there for you (‘cause you’re there for it too-oooo). Enjoy with a glass of wine and feel free to add an avalanche of parmesan cheese to top it off.
Anchovy, Chilli & Tomato Pasta
Recipe type: lunch, dinner
Serves: 2
Ingredients
- 150g dried pasta
- 1 tin anchovies in oil, chopped
- 2 gloves garlic, minced
- 1 cup plum tomatoes, halved
- ½ tsp dried oregano
- ¼ chilli flakes
- 1 cup spinach
- zest of a lemon (optional)
- salt and pepper
Instructions
- Cook the pasta in boiling water with a splash of oil and salt.
- Meanwhile fry the anchovies with the oil and garlic for one minute before adding in the tomatoes, oregano and chilli flakes. keep stirring!
- When the pasta is done, drain and reserve about ¼ cup of the water.
- Add to the pan with the water, then throw in the spinach and lemon zest. Simmer till thickened, season to taste and serve up!
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