Spicy Cherry Pepper Pasta with Anchovies
This Spicy Cherry Pepper Pasta with Anchovies recipe perfectly combines the heat of cherry peppers, the salty richness of anchovies, and the comfort of pasta. The quick sauce is packed full of flavour, making this dish an exciting midweek meal or a showstopper for your next dinner party.
Servings: 0
Ingredients
- 400 grams of your preferred pasta (spaghetti or linguine work well)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (2 oz) anchovy fillets, drained and chopped
- 1 cup jarred hot cherry peppers, drained and chopped
- 1 cup of cherry tomatoes, halved
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese for garnish
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and anchovies, stirring until the anchovies have melted into the oil, around 2-3 minutes.
- Add the chopped cherry peppers, cherry tomatoes, and red pepper flakes to the skillet. Cook for around 5 minutes, or until the tomatoes start to break down.
- Season with salt and pepper. Be careful with the salt, as the anchovies will add a good amount of saltiness to the dish.
- Drain the cooked pasta, reserving some pasta water. Add the pasta to the skillet with the cherry pepper and anchovy mixture, tossing well to combine. If the pasta seems dry, add a bit of the reserved pasta water until you reach your desired sauce consistency.
- Remove the skillet from the heat, stir in the chopped parsley.
- Serve the pasta in bowls, garnished with freshly grated Parmesan cheese.
Notes
For a vegetarian option, omit the anchovies and add olives or capers for a similar salty kick. Adjust the quantity of cherry peppers based on your spice tolerance.