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Anchovy and spinach spaghetti

This anchovy and spinach spaghetti is a classically simple Italian dish and it's really so easy to make! Ideal on busy days, served with a green salad. I use gluten-free spaghetti here, but any type of pasta that you may prefer works well too. You can serve it with some toasted pine nuts and/or Parmesan cheese if you like.
Print Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g spaghetti
  • 2 Tbsp olive oil
  • 4 handfuls of baby spinach about 150g
  • 2 cloves of garlic
  • ½ tsp dried chilli flakes or ½ fresh chilli chopped
  • Juice of 1 small lemon
  • ½ tin anchovies in oil

Method
 

  1. Cook the pasta according to the packet instruction. For the last 2 minutes of the cooking time add the spinach.
  2. Meanwhile, heat the oil in a frying pan. Add the garlic and chilli, then cook for a minute, stirring. Make sure that the garlic doesn’t burn!
  3. Add the anchovies and the lemon juice, let it sizzle, then add a couple of spoonful of the cooking water of the pasta & spinach. Stir for a few seconds, until you get a thick sauce.
  4. Drain the pasta & spinach and toss it in a mixing bowl with the anchovy sauce. Season to taste and serve with grated Parmesan, toasted pine nuts or chilli flakes, according to your liking and diet.