Name: Red pepper & anchovy spaghetti
Prep time: 2 min
Cook time: 9 min
Total time: 11 min
Yield: 2
Ingredients: 300g spaghetti; 3 tbsp olive oil plus extra for drizzling; 4 garlic cloves sliced; 4 anchovies; 1 tsp chilli flakes; 300g jar roasted red peppers drained and sliced; 1 tbsp tomato purée; handful of basil finely sliced

Ingredients

2 serv.

300g spaghetti
3 tbsp olive oil plus extra for drizzling
4 garlic cloves sliced
4 anchovies
1 tsp chilli flakes
300g jar roasted red peppers drained and sliced
1 tbsp tomato purée
handful of basil finely sliced

Instructions

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1 Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
2 Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.
3 When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.