I never thought I would love anchovies, I mean the first time I tried them on a pizza I thought they were overly salty and overpowered everything else. Someone should warn you, that anchovies on a pizza are not like anchovies in cooking, anchovies that you have cooked into a meal are silky smooth, tangy and add so much depth to a meal.
I first used anchovies when making the spicy topping for Jamie Olivers cauliflower risotto (fantastic by the way), made by frying anchovies and bread with garlic and chilli, I knew I liked three of those ingredients so I thought why not. I loved it. This then grew into a pasta sauce, having bought anchovies to use with the risotto I then realised I wanted something quick, so using the three best ingredients from the topping, anchovies, garlic and chilli along with red wine and a tin of tomatoes I made a sauce that will knock your socks off. The anchovies and garlic give it depth and the chilli adds a fiery heat, and then the wine softens it back down. I cannot do it justice in writing all I can say is make it yourself. My sister loves this sauce so much that when she once came to visit me in St Andrews, we went to every shop searching for them, we went to Aldi, Morrisons and Tesco, No Luck. We went to the delis, Mitchells, Butlers, Tail end, NO LUCK. Finally we went into kerachers fish and game shop, and there we bought a small Styrofoam cup of fresh anchovies! I’d never used fresh anchovies before but I persevered on and it made 5 Tupperware’s of fantastic sauce. So Laura this recipe is for you.
Anchovy pasta sauce
makes enough sauce for 2-4 people depending on how much you love it
- one tin of anchovies, or about half a jar if you buy them like that
- Three cloves of garlic crushed
- Chilli flakes
- A tin of tomatoes
- one large glass of red wine (Something you might drink yourself)
- Pasta tubes, or something with ridges that hold the sauce.
- Start off the pasta, the sauce takes as long to make as the pasta takes to cook.
- Tip the anchovies oil and all into a non stick sauce pan and separate, allow these to melt down to nothing, add the chopped garlic and the chilli flakes as much or as little as you like. Be warned it may spit at this point.
- After the garlic has softened add the tin of chopped tomatoes and stir well. Allow to reduce slightly then add the glass of wine, stir again.
- Allow the sauce to reduce down by about a third or a half, if it seems too dry add more wine or some of the water from the pasta, it should coat the pasta with a thick layer of sauce.
- Serve by mixing with the pasta and adding a generous grating of parmesan. Enjoy.