• Partnered with
  • Quick
  • Serves 4
  • 25 mins cook

Spaghetti with tomato and anchovy sauce


Rich with capsicum, tomato and anchovies, this simple pasta is a great go-to recipe when you need dinner in a hurry.


Spaghetti with tomato and anchovy sauce

  • 500 g spaghetti
  • 1 tbsp olive oil
  • 2 red capsicums, sliced thinly
  • 2 yellow capsicums, sliced thinly
  • 5 green onions, sliced thinly
  • 2 cans tomatoes
  • 1 can anchovy fillets, drained, chopped finely
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh flat-leaf parsley


Spaghetti with tomato and anchovy sauce

  1. Cook pasta in large saucepan of boiling water until just tender; drain.
  2. Meanwhile, heat oil in large frying pan; cook capsicums, stirring, until soft.
  3. Add onion, undrained crushed tomatoes, anchovy and herbs; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Serve sauce over pasta.
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