Name: Red Pepper and Anchovy Spaghetti Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
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

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Introduction

This red pepper and anchovy spaghetti is a simple yet flavorful dish that comes together quickly. The roasted red peppers add sweetness while anchovies provide a savory depth, balanced by a touch of chilli heat. Perfect for a satisfying weeknight dinner.

A white plate holds a pile of spaghetti, with about two layers of long, pale yellow pasta strands mixed with small chunks of bright red tomatoes and tiny bits of green herbs scattered throughout. A woman's hand is lifting a forkful of the spaghetti upwards, with strands hanging down in a smooth, slightly curly texture. In the background, there is a white plate with a similar spaghetti dish slightly out of focus, along with a transparent glass on the right side, all set on a wooden table with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use fresh anchovies if available for a more delicate flavor, or skip them for a vegetarian version and add capers for extra umami.
If you prefer less heat, reduce the chilli flakes or omit them entirely.
Freshly grated Parmesan can be sprinkled on top for added richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. This dish is best enjoyed fresh but can be quickly warmed up when needed.

How to Serve

A plate of spaghetti pasta is shown with a white marbled textured table beneath it. The pasta is light yellow with thin strands twisted into a loose pile on a white plate. Small pieces of bright red tomato and a light orange sauce with herbs and chili flakes are spread evenly through the pasta, adding specks of color all over. A woman's hand is holding a fork, lifting a long twist of spaghetti straight up from the plate, with some pieces dangling down. In the background, there is another white plate with a similar pasta dish and a glass of clear water on the table, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh red peppers instead of jarred roasted ones?

Yes, you can roast fresh red peppers yourself under the grill or on a gas flame until charred, then peel and slice them. This will give a fresher flavor but requires extra preparation time.

Is the sauce very spicy?

The sauce has a mild heat from the chilli flakes. You can adjust the amount of chilli to suit your taste, or omit it if you prefer a milder dish.