Tomato & Anchovy Sauce with Spaghetti

A classic tomato sauce dish using Rizopia’s spaghetti.

Tomato & Anchovy Sauce with Spaghetti

Serves 2 people

10 min approx preparation time

30 min approx cooking time

  • 200g Rizopia Spaghetti
  • 2 tbsp. olive oil
  • 2 garlic clove, chopped
  • 1 x tin anchovy fillets
  • 1 x tbsp. parsley, chopped
  • 1 x 400g tin chopped organic tomatoes
  • Himalayan salt & freshly ground black pepper to season
  • Handful of grated parmesan (optional)
  1. In a small saucepan, fry the anchovies and garlic with the oil until lightly coloured.
  2. Add the parsley and mix together.
  3. Add the tomatoes, stir together and cook at a steady simmer for 30 minutes.
  4. Season to taste.
  6. Add pasta to a large pan of boiling water for 9 minutes, or until al dente, stirring occasionally. Drain, rinse with cold water and set aside.
  7. Add the pasta to the tomato sauce (this allows the flavours to be absorbed), mix well and serve immediately.
  8. Sprinkle with grated parmesan, if desired.