Red Pepper & Anchovy Spaghetti Recipe

Introduction

This red pepper and anchovy spaghetti is a quick, flavorful dish perfect for busy weeknights. The combination of roasted red peppers and salty anchovies brings a rich depth to the simple pasta, brightened by fresh basil. It’s an easy recipe that packs a punch with minimal 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 the boil, then add the spaghetti. Cook for 1 minute less than the time indicated on the package.
2. Step 2: While the pasta cooks, heat the olive oil in a saucepan or high-sided frying pan over medium heat. Add the garlic, anchovies, and chilli flakes. Cook for about 1 minute until the oil is hot and the garlic begins to sizzle.
3. Step 3: Stir in the roasted red peppers and tomato purée. Cook the mixture, adding a ladleful of the pasta water as needed to loosen the sauce, until the spaghetti is ready.
4. Step 4: Using tongs, transfer the spaghetti directly from the cooking water to the sauce. Toss the pasta in the sauce for 30 seconds to coat fully, adding more pasta water if necessary to achieve a silky texture.
5. Step 5: Remove from heat and stir through the finely sliced basil. Serve immediately, drizzled with a little extra olive oil.

Tips & Variations

• Use fresh garlic and good quality anchovies for the best flavor.
• If you prefer less heat, reduce or omit the chilli flakes.
• Add a sprinkle of grated Parmesan cheese on top for a richer taste.
• For a vegan version, skip the anchovies and use a pinch of smoked paprika for depth.

Storage

Store leftover spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to keep the sauce silky and prevent it from drying out. This 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 fresh red peppers instead of jarred?

Yes, you can roast fresh peppers yourself and use them in the recipe. This will add a fresh sweetness but keep in mind it may slightly increase preparation time.

What if I don’t like anchovies?

You can omit the anchovies if you’re not a fan. To add umami without anchovies, try a splash of soy sauce or a small amount of capers for a different but flavorful twist.

Red Pepper & Anchovy Spaghetti Recipe

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★★★★★

4.4 from 66 reviews

• Author: Cleo
• Total Time: 17 minutes
• Yield: 4 servings 1x

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Description

This flavorful Red Pepper & Anchovy Spaghetti is a quick and vibrant pasta dish that combines the savory depth of anchovies with the sweetness of roasted red peppers and a hint of heat from chili flakes. Perfect for a simple yet delicious weeknight meal, this recipe features garlic-infused olive oil and fresh basil to brighten every bite.

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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

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Instructions

1. Cook the spaghetti: Bring a large pan of salted water to the boil, then add the spaghetti. Cook for one minute less than the package instructions indicate to ensure the pasta remains al dente.
2. Prepare the sauce base: While the pasta cooks, heat 3 tablespoons of olive oil in a saucepan or a high-sided frying pan over medium heat. Add the sliced garlic, anchovies, and chili flakes. Cook for about one minute until the oil is hot and the garlic starts to sizzle slightly, infusing the oil with flavor.
3. Add roasted peppers and tomato purée: Stir in the drained roasted red peppers and tomato purée. Continue cooking the mixture, stirring occasionally to combine the flavors. Add a ladleful of the pasta cooking water as needed to loosen the sauce, allowing it to develop as the spaghetti finishes cooking.
4. Combine pasta and sauce: When the spaghetti is just about ready, use tongs to transfer it directly from the boiling water to the sauce. Add a little more pasta water if the sauce needs thinning. Cook the spaghetti in the sauce for 30 seconds, tossing well to ensure every strand is coated with the vibrant sauce.
5. Finish and serve: Remove the pan from heat and toss the pasta through the finely sliced fresh basil leaves. Serve immediately, drizzled with a little extra olive oil for added richness and flavor.

Notes

• Ensure the anchovies fully dissolve in the oil for a smooth, savory flavor.
• Use fresh basil for the best aroma and taste; substitute with dried if necessary but add less.
• If you prefer less heat, reduce or omit the chili flakes.
• Reserve extra pasta water to adjust the sauce consistency easily.
• This dish pairs beautifully with a crisp green salad or steamed vegetables for a complete meal.
• To make it gluten-free, substitute spaghetti with gluten-free pasta of your choice.

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: red pepper spaghetti, anchovy pasta, quick pasta recipe, Italian pasta, garlic anchovy sauce, spicy pasta, basil pasta recipe