Spaghetti with Red Wine and Anchovy Sauce
Spaghetti with Red Wine and Anchovy Sauce



  • 500ml red wine
  • 250g wholemeal spaghetti
  • 50g tin of anchovies
  • 2 tbsp olive oil
  • 3 sliced garlic cloves
  • 70g pitted olives with herbs
  • 1/2 tsp dried chilli flakes
  • 3 tbsp passata
  • 25g chopped parsley
  • Salt and pepper
  • Add 400ml of wine to a saucepan along with 500ml of water. Bring to the boil, adding a tsp of salt, and cook the spaghetti in the water and wine for 7-8 mins, or until al dente. Drain, reserving about 40ml of the cooking liquid. Meanwhile, drain the anchovies, and pour the oil from the can into a frying pan along with the olive oil. Fry the sliced garlic over a low heat for a couple of minutes.
  • Chop the anchovies and half the olives. Add the chilli flakes to the garlic in the pan, stir in the passata, and pour in the reserved pasta cooking water with the remaining 100ml of wine. Bring to the boil and tip in the olives and anchovies, cook for a couple of minutes, then add the spaghetti to the sauce and cook for a few mins until most of the liquid is absorbed. Toss through ¾ of the parsley, then serve with the remaining parsley scattered on top.
20 mins
2 serving

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