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Anchovy Spaghetti

Anchovy Spaghetti

By OcadoLife
The bright, savoury no-cook sauce in this budget-friendly Anchovy Spaghetti from OcadoLife food editor Lauren Hoffman is ready in the time it takes the pasta to boil – and it has a veg portion too.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 150g spaghetti
  • 5 (approx.) anchovies
  • 1 small garlic clove
  • ½ lemon, zest and juice, plus a squeeze to serve
  • 1 pinch chilli flakes
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 tsp capers, roughly chopped
  • 6 sunblush tomatoes, finely chopped
  • 1 small courgette, grated
  • 1 small handful flat-leaf parsley, finely chopped
  • 2 handfuls rocket
  • 20g parmesan, finely grated, to serve (optional)

Method

5 steps

  1. Step 1

    Cook the spaghetti in boiling salted water until al dente.

  2. Step 2

    Meanwhile, using a pestle and mortar, pound the anchovies and garlic to a paste. Add the lemon zest and juice, chilli flakes and a few grinds of black pepper. Stir in the oil, capers and tomatoes.

  3. Step 3

    Put the grated courgette in a colander; squeeze out the excess water. Drain the spaghetti over the courgette, reserving a mug of pasta water; tip back into the hot pan.

  4. Step 4

    Immediately toss the anchovy sauce through the spaghetti and courgette until glossy, adding a splash of pasta water to loosen. Toss in the parsley and rocket, adding an extra squeeze of lemon to taste.

  5. Step 5

    Divide between bowls and serve with an extra drizzle of oil, and parmesan scattered over, if liked.