Pasta with Anchovy Sauce

Posted By Kerri


Tonight’s dinner was supposed to be Spicy Lentil Soup with Savoy Cabbage and Bacon but it went wrong, so wrong that when I tried to rescue it, I just made things worse and it had to go in the bin.

There wasn’t a Plan B until I remembered this Nigella recipe (originally by Anna del Conte) that’s been on my To Cook list for ages and I was reminded about recently by Lizzie.

We didn’t have any white onions left though (they went into the failed soup) so made do with red which worked OK but I suspect made quite a difference to the finished dish. We left out the sugar too and added a squeeze of lemon juice instead, we also used eight anchovies for the two of us. I’d like to try this again with white onion because this version was pretty good. As for the soup, it has potential so I may attempt it again next week.

Slightly amended recipe below.

Pasta with Anchovies and Onions

1 large onion
1 clove garlic
Olive oil, for frying
8 anchovy fillets
15g butter
Tiniest pinch ground cloves
1 tablespoon water
50ml full-fat milk
Flat-leaf parsley, chopped
Squeeze of lemon juice

Finely chop the onions and garlic.

Heat the oil in a heavy-based pan and cook the very finely chopped onion and garlic over a low heat until soft – about 10 minutes.

Chop the anchovies finely. Add them to the onions, stirring until they begin to ‘melt’, then stir in the butter and the pinch of ground cloves, followed by a tablespoonful of water and when all is combined, gradually stir in the milk. When this has come together as a purée, take the pan off the heat.

Cook the pasta and mix with the sauce, add the parsley and a squeeze of lemon.

Sep 29th, 2009

6 Comments to 'Pasta with Anchovy Sauce'

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  1. LexEat! said,

    Oh no! What went wrong with the soup!!
    If only all Plan B’s could look that delicious!
    .-= LexEat!´s last blog ..Pork & venison salami =-.

  2. Lizzie said,

    Wow – that recipe has a fair few more ingredients than the one I have. Great picture!
    .-= Lizzie´s last blog ..Sweet Chilli Jam =-.

  3. Kerri said,

    I should have blended the lentils before adding the cream, Lex. I didn’t and tried to do it afterwards which led to a gritty soup that solidified because I’d added too much cream 🙁

    We didn’t use the sugar Lizzie because we had red onion but I don’t think we would have done anyway actually. We did add some lemon juice at the end though. Would be interested to hear your recipe.

  4. Helen said,

    I need to try this. Whenever I have anchovies with pasta I always do it with broccoli, garlic and chilli as I really am rather addicted to it. I need to put some will power to the problem and try another anchovy sauce for pasta – living on the edge 😉
    .-= Helen´s last blog ..A (Long Overdue) London Sandwich Post =-.

  5. Su-Lin said,

    12 anchovies for 8 servings? Should I be feeling guilty that we’ve been indulging in 12 for 2 servings? My salt levels are probably through the roof…
    .-= Su-Lin´s last blog ..Spring Onion Pancakes =-.

  6. Kerri said,

    I’ve been meaning to cook that dish for ages, Helen but my default for anchovies and pasta is always puttanesca.

    I really didn’t write this up very well, Su-Lin, we actually used eight anchovies for two servings which seemed about right. Nigella’s version seems very dilute.

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