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!
- 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
- 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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