Updated: Aug 31, 2018
Pasta dishes are all-time favourites and has always been a favourite of mine. I was reading recently about anchovies, which are delicious, so I decided to incorporate them into a pasta dish.
This simple recipe for pasta with anchovy, mushrooms and olives is easy enough for you to cook at home. It has an unexpected depth of flavour from the anchovy, mushroom and olives. The anchovies are an integral part of this dish as they add a lot of flavour.
2 tbsp olive oil
9 shallots(finely chopped)
pepper for seasoning
7 garlic cloves (finely chopped)
5 anchovy fillets (finely chopped) (anchovy fillets in oil jar)
250g closed cup mushrooms (finely chopped)
150g sundried tomato and basil sauce (jar)
300g fresh spinach, pea fusilli
6 green olives (pitted)
1000ml vegetable stock
In a large pot, heat olive oil over medium heat. Add shallots and mushrooms, cook, stirring until shallots and mushrooms are soft, about 10minutes. Add the anchovies, garlic and olives and cook for a couple of minutes until the garlic starts to give off a mellow aroma. Add sundried tomato and basil sauce. Add pasta and stock. Once the spaghetti has cooked to al dente and liquid has been absorbed, season to taste. Serve into individual bowls straight away. An extremely tasty dish with lots of flavour and texture. Enjoy!
Notes – Do choose good quality imported anchovies in olive oil as good quality ingredients will truly help to ensure that you end up with the most flavour!