Spiral Anchovy Basil Pasta


Pasta is one of the most versatile ingredients around and I absolutely love it! You can really do anything with pasta (although the Italians out there might cringe at this statement).

I’ve always loved the classic aglio olio. A lot of why I love it so much is because it’s not so heavy on the sauce. In an aglio olio dish you’re really able to appreciate the texture and flavor of the pasta itself, without the clutter of the heavy sauces! The classic aglio olio dish is what has inspire this dish. Enjoy!

What you need:

  • pot

  • saucepan

  • spatula

  • food processor and/or chopping board

  • sharp knife

  • strainer (not necessary, but makes draining the pasta a lot easier)

What goes in:

  • brown rice vegetable spiral pasta

  • half of a green and yellow capsicum

  • a handful of fresh basil

  • sundried tomatoes

  • small can of anchovies

  • two cloves of garlic

  • two small chillies (or to taste)

  • pink salt

  • ground black pepper

  • virgin olive oil

What to do:

I like to chop most of my raw ingredients first and get everything ready before heading for the stove. It keeps me organized throughout the steps and helps me to avoid over cooking the pasta.

  1. Place two cloves of peeled garlic and the two chillies into the food processor, add a dash of salt and pepper and blend until fine. Then empty out the food processor. Alternatively, chop both ingredients until fine and season with salt and pepper. Place the ingredients aside once completed.

  2. Add the fresh basil, anchovies, and sun dried tomatoes into the food processor and pulse until fine. Alternatively chop all ingredients until fine. Make sure to add a dash of salt and pepper as well.

  3. Add water, a dash of virgin olive oil, and a dash of salt into the pot. Start heating the pot.

  4. Use the chopping board to chop half of a capsicum into small dices. Alternatively, instead of using two halves using one whole capsicum works as well.

  5. Once the water starts to boil add in the pasta. Cook for a couple of minutes. Stir the pot once in awhile. Note: Make sure not to boil the pasta for too long. You want to end up with an al dente pasta not a soggy pasta. Remember after boiling, the pasta will be cooked more with the other ingredients.

  6. Pour the pasta into a strainer to drain and leave a little of the starchy water in the pot. Let both rest aside.

  7. Heat the saucepan on a medium to low heat and add a dash of olive oil. Add the garlic and chillies and cook until the garlic browns. Once browned add the basil mixture into the saucepan and mix well.

  8. Add in the cooked pasta, a dash of the starchy water, and some olive oil. Mix well until all the pasta is coated well with the mixture.  Taste and add a dash of salt and pepper if needed.

And it’s time to plate!