A super easy dinner option, you can throw this together and add in anything else you might have on hand – chicken, feta, extra herbs etc. The anchovies disappear into the sauce but definitely leave a tiny hint of something deliciously salty (if you’re an anchovy lover by all means add more).
1 x 500g packet wholemeal spaghetti
Approx 1/3 cup good quality olive oil
3 cloves garlic, chopped or crushed
3 anchovy fillets, roughly chopped
1 x super hot small red chilli, roughly chopped (or dried chilli to taste) 2 tbsp grated lemon zest
Approx 1/4 cup lemon juice
1 tsp brown sugar
Salt and pepper
2 cups roughly chopped rocket
1/3 cup fresh mint leaves, shredded
1/3 cup coriander leaves, roughly chopped
1/4 cup grated Parmesan cheese
Cook the pasta in a large saucepan of salted boiling water until al dente.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and cook gently for 1 minute, then add the anchovies and chilli and cook for another minute, crushing the anchovies into the olive oil (they should almost begin to dissolve). Next add the lemon zest, lemon juice & tsp of brown sugar, turn up the heat slightly and cook down for 1 minute. season with salt and pepper, then take off the heat.
When the pasta is cooked, drain (reserving a little bit of cooking water in case you want to thin the sauce) and combine with the sauce, rocket, coriander and mint in a large bowl. Toss well and top with the Parmesan. Drizzle with a little extra olive oil and some extra chilli to serve.