Pasta et Anchovy Sauce

pasta et anchovy sauce

Pasta et Anchovy Sauce

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Servings: 4
Calories: 803


  • 3 floz olive oil
  • 2 garlic cloves crushed
  • 2 oz can anchovy fillets drained
  • 1 lb dried spaghetti
  • 2 oz pesto sauce
  • 2 tbsp finely chopped fresh oregano
  • 3 oz grated Parmesan cheese plus extra for serving (optional)
  • salt and pepper
  • 2 fresh oregano sprigs to garnish


  • Reserve 1 tbsp of the oil and heat the remainder in a small saucepan. Add the garlic and fry for 3 minutes.
  • Lower the heat, stir in the anchovies and cook, stirring occasionally, until the anchovies have disintegrated.
  • Bring a large saucepan of lightly salted water to the boil. Add the spaghetti and the remaining olive oil and cook for 8 - 10 minutes or until just tender, but still firm to the bite.
  • Add the Pesto Sauce and chopped fresh oregano to the anchovy mixture and then season with pepper to taste.
  • Drain the spaghetti, using a slotted spoon, and transfer to a warm serving dish. Pour the Pesto Sauce over the spaghetti and then sprinkle over the grated Parmesan cheese.
  • Garnish with oregano sprigs and serve with extra cheese, if using.
  • If you find canned anchovies rather too salty, soak them in a saucer of cold milk for 5 minutes, drain and pat dry with kitchen paper (kitchen towels) before using. The milk absorbs the salt.
Calories: 803 kcal
Carbohydrates: 89 g
Protein: 28 g
Fat: 37g
Saturated Fat: 8 g
Cholesterol: 32 mg
Sodium: 986 mg
Potassium: 401 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 527 IU
Vitamin C: 1 mg
Calcium: 366 mg
Iron: 4 mg
Cuisine Italian
Ingredients Pasta
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