Red Pepper & Anchovy Spaghetti Recipe

Introduction

This red pepper and anchovy spaghetti is a quick and flavorful dish that combines the richness of anchovies with sweet roasted red peppers and a touch of heat from chilli flakes. Perfect for a satisfying weeknight meal, it comes together in under 30 minutes using simple pantry ingredients.

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

Instructions

1. Step 1: Bring a large pan of salted water to a boil, then stir in the spaghetti. Cook for one minute less than the package instructions indicate.
2. Step 2: Meanwhile, heat the olive oil in a saucepan or high-sided frying pan over medium heat. Add the sliced garlic, anchovies, and chilli flakes. Cook for about one minute until the oil is hot and the garlic begins to sizzle.
3. Step 3: Add the roasted red peppers and tomato purée to the pan. Stir well and continue cooking the mixture, adding a ladleful of the pasta cooking water as needed to loosen the sauce.
4. Step 4: When the spaghetti is ready, use tongs to transfer it directly from the cooking water into the sauce. Add a little more pasta water if needed to loosen the sauce further.
5. Step 5: Toss the spaghetti in the sauce for about 30 seconds to coat evenly. Remove from the heat, then stir through the finely sliced basil.
6. Step 6: Serve immediately, drizzled with a little extra olive oil for added richness.

Tips & Variations

• If you prefer less heat, reduce the chilli flakes or omit them altogether.
• Swap fresh basil for parsley if you don’t have any on hand for a different herbaceous note.
• For an extra protein boost, add cooked shrimp or grilled chicken on top.
• Use fresh roasted red peppers if possible for a more vibrant flavor compared to jarred.

Storage

Store any leftover spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan, adding a splash of water or olive oil to loosen the sauce. The dish is best enjoyed fresh but reheats well if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine. Short pasta shapes will work too, but the sauce coats long pasta nicely.

What if I don’t like anchovies?

The anchovies add a savory depth, but if you prefer, you can omit them and increase the garlic and chilli flakes slightly. Adding a splash of soy sauce or miso can help mimic the umami flavor.

Red Pepper & Anchovy Spaghetti Recipe

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★★★★★

4.8 from 53 reviews

A vibrant and flavorful red pepper and anchovy spaghetti dish featuring roasted red peppers, anchovies, garlic, and chili flakes, tossed in olive oil and fresh basil for a deliciously simple Italian-inspired meal.

• Author: Dylan
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Spaghetti

• 300g spaghetti

Sauce

• 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

1. Cook the Spaghetti: Bring a large pan of salted water to a boil. Add the spaghetti and cook for 1 minute less than the package instructions to keep it slightly firm (al dente).
2. Prepare the Sauce Base: While the pasta cooks, heat 3 tablespoons of olive oil in a saucepan or high-sided frying pan over medium heat. Add the sliced garlic, anchovies, and chili flakes. Cook for about 1 minute until the oil is hot and the garlic starts to sizzle lightly.
3. Add Peppers and Tomato Purée: Stir in the drained and sliced roasted red peppers along with 1 tablespoon of tomato purée. Continue cooking the mixture gently, stirring occasionally.
4. Loosen Sauce with Pasta Water: As the pasta finishes cooking, add a ladleful of the reserved pasta cooking water to the sauce to loosen it and develop a smooth texture.
5. Combine Pasta and Sauce: Using tongs, transfer the drained spaghetti directly from the cooking water into the sauce. Add more pasta water as needed to help coat the pasta evenly. Cook together for 30 seconds while tossing to combine the flavors thoroughly.
6. Finish and Serve: Remove the pan from heat and gently toss in the finely sliced basil. Serve immediately, drizzled with extra olive oil for added richness and flavor.

Notes

• Use good quality anchovies as they melt into the oil and provide a rich umami flavor without being overpowering.
• If you prefer less heat, reduce or omit the chili flakes.
• Reserving pasta water is essential as its starch helps create a silky sauce that adheres to the spaghetti.
• This dish pairs beautifully with a crisp green salad and a glass of dry white wine.
• For a gluten-free version, substitute the spaghetti with gluten-free pasta.

Keywords: spaghetti, red pepper, anchovy, Italian pasta, quick pasta recipe, garlic, roasted peppers, basil, chili flakes