Fridge Raid Pasta
Fridge Raid Pasta
Ingredients
- 3 garlic, cloves
- 1 red chilli
- 1 handful tomatoes, halved (cherry tomatoes recommended)
- 4 anchovies
- 3 tablespoons parsley, chopped
- 175 g spaghetti
- 1 knob butter
- 1 olive oil, generous amount
- 1 black pepper, for serving
- 1 Parmesan, optional, for serving
Instructions
- 1
Prepare your ingredients: Thinly slice the 3 cloves of garlic. Slice the 1 red chilli into small pieces. Halve the handful of tomatoes (cherry tomatoes work well). Chop the 3 tablespoons of parsley. Cook the 175g spaghetti according to package directions until al dente, then drain, reserving about 1/2 cup of the pasta water.
⏱️ 10 min
- 2
Heat a large pan over medium heat. Add a generous amount of olive oil to the pan.
⏱️ 1 min
- 3
Add the thinly sliced garlic and sliced red chilli to the hot olive oil. Fry them gently until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Add the 4 anchovies to the pan. Using a wooden spoon, stir and break them up, allowing them to melt into the oil mixture. This will create a savory base for your sauce.
⏱️ 2 min
- 5
Add the halved tomatoes to the pan. Fry for another minute or so, stirring occasionally, until they just begin to soften.
⏱️ 1 min
- 6
Add the cooked and drained spaghetti to the pan with the sauce.
⏱️ 1 min
- 7
Pour in a splash of the reserved pasta water (start with about 1/4 cup) and add the knob of butter to the pan.
⏱️ 1 min
- 8
Mix everything vigorously, tossing the pasta in the pan until it is thoroughly combined and coated with the sauce. Add more pasta water if needed to achieve a silky consistency.
⏱️ 2 min
- 9
Serve the pasta immediately on plates. Garnish with freshly ground black pepper and optional grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fridge Raid Pasta
- 3 garlic, cloves
- 1 red chilli
- 1 handful tomatoes, halved (cherry tomatoes recommended)
- 4 anchovies
- 3 tablespoons parsley, chopped
- 175 g spaghetti
- 1 knob butter
- 1 olive oil, generous amount
- 1 black pepper, for serving
- 1 Parmesan, optional, for serving
Instructions
- 1
Prepare your ingredients: Thinly slice the 3 cloves of garlic. Slice the 1 red chilli into small pieces. Halve the handful of tomatoes (cherry tomatoes work well). Chop the 3 tablespoons of parsley. Cook the 175g spaghetti according to package directions until al dente, then drain, reserving about 1/2 cup of the pasta water.
⏱️ 10 min - 2
Heat a large pan over medium heat. Add a generous amount of olive oil to the pan.
⏱️ 1 min - 3
Add the thinly sliced garlic and sliced red chilli to the hot olive oil. Fry them gently until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Add the 4 anchovies to the pan. Using a wooden spoon, stir and break them up, allowing them to melt into the oil mixture. This will create a savory base for your sauce.
⏱️ 2 min - 5
Add the halved tomatoes to the pan. Fry for another minute or so, stirring occasionally, until they just begin to soften.
⏱️ 1 min - 6
Add the cooked and drained spaghetti to the pan with the sauce.
⏱️ 1 min - 7
Pour in a splash of the reserved pasta water (start with about 1/4 cup) and add the knob of butter to the pan.
⏱️ 1 min - 8
Mix everything vigorously, tossing the pasta in the pan until it is thoroughly combined and coated with the sauce. Add more pasta water if needed to achieve a silky consistency.
⏱️ 2 min - 9
Serve the pasta immediately on plates. Garnish with freshly ground black pepper and optional grated Parmesan cheese.
⏱️ 1 min