Spicy Anchovy Pasta

Spicy, salty, creamy, decadent, and pure comfort. This pasta is everything!

I know I am probably the rare few that will jump for joy when anchovies are in a dish. I add anchovies to everything: eggs, pizza, toast, in salads or I just eat them on their own... but I promise you if you aren't a HUGE anchovy fan, this dish will convert you.

This pasta recipe packs a real flavour punch with the anchovies and capers. Adding anchovies brings a ton of rich, salty flavour. I promise even picky eaters will love this dish!

Good paleo pasta, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers.

This dish is simple to make and is free from

• gluten

• grains

• dairy

• soy

• legumes

Another great thing about this dish is that you can make the sauce and spoon it on anything else you would like, it doesn't stop at pasta!

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spicy anchovy pasta

serves 4

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INGREDIENS:

• 10 oz paleo or AIP pasta

• 1/2 cup of olive oil (can use avocado oil)

• 1 medium onion, finely chopped

• 5 garlic cloves, minced

• Salt (to taste)

• Pepper (to taste)

• 1 can (50 - 56g) anchovies + 2 teaspoon liquid in the can

• 2 tablespoons capers

• ½ teaspoon - 1 teaspoon of red pepper flakes (depending on how much spice you like)

• ½ - 1 lemon, juiced

• ½ cup fresh parsley, chopped

INSTRUCTIONS:

1. Put a pot of water on to boil for the pasta. Season it heavily with salt (think salty like the ocean).

2. Heat the oil in a large skillet over medium heat. Add onions and garlic and season with salt and pepper. Cook, stirring occasionally for 8 - 10 minutes. You are looking for them to be translucent.

3. Add anchovies, 2 teaspoons of the liquid from the can, capers and red pepper flakes. Stirring the bring everything together and to break down the anchovies. You will slowly see the mixture turn into a thick, concentrated paste in just a few minutes. Take off the stove and set aside.

4. Cook pasta until just before it is al dente. You are going to cook it more in the sauce so you don’t want to boil the pasta all the way through. Use tongs or forks and carefully transfer pasta to the skillet with the sauce. Add 1 ½ cups of the pasta water to the skillet and cook over medium heat for 3 - 5 minutes. You are looking for the sauce to thicken up and the pasta to become al dente. Once ready, take off the heat and squeeze a lemon (or half a lemon) on top of pasta and sprinkle parsley on top.

Store: Pasta is best eaten right after making it. You can pre-make the pasta paste and place it in the fridge for 2 days in a glass container.