Pigeon Cottage Kitchen

The ingredients in this pasta sauce are very simple and it takes less than half an hour to make but it still packs quite a flavour punch. I’ve usually got packs of linguine, onions, garlic and canned anchovies in my store cupboard so I can whip up this homely, comforting dish anytime without really having to plan ahead. It’s a good budget-conscious recipe for these straightened times that really tastes delicious. Enjoy!

Serves 2

• 250g linguine
• 2 tbsps light olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, crushed into a paste
• 1 tin of good quality anchovy fillets – approx 8 anchovies/140g tin finely chopped
• 250ml chicken stock
• 1/2 tsp black pepper
• Small bunch of curly parsley, finely chopped
• Optional: 1 tbsp grated Pecorino cheese to serve

To make…

• Heat the olive oil in a large pan. Sauce the onions and garlic over a medium heat for 10 to 15 minutes until they are soft and golden.
• add the chopped anchovies. They should dissolve into the onion mixture but you can break them up with the back of a wooden spoon.
• Add the chicken stock. Stir and reduce by two thirds.
• Bring a pot of boiling salted water to boiling point and cook the linguine for 8 minutes.
• Add the linguine to the sauce and loosen with a tablespoon or two of the pasta water.
• Stir in the chopped parsley and season with black pepper. It shouldn’t need more salt.
• Serve in warmed bowls. Add some grated Pecorino cheese if you prefer.

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