Hidden anchovy pasta

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By Tashbat

(1 Vote) 2


  • 2 tbsp olive oil

  • 250ml double cream

  • 1 pinch black pepper (to taste)

  • 1 tin tomatoes

  • 6 anchovies

  • 2 cloves garlic

  • 50g butter

  • 100g grated Parmesan

  • 400kg penne

  • 1 handful fresh rosemary chopped


  1. Melt the butter and oil in a saucepan and fry the garlic until slightly golden.
  2. Remove the pan from heat, and add the anchovies. Mix to form a paste.
  3. Add the chopped rosemary, and heat for 2 mins. Add black pepper to taste, but no need for salt as anchovies are very salty.
  4. Add the tin of tomatoes, and simmer gently, uncovered, stirring occasionally, for 30-40 mins or until reduced to form a thick sauce.
  5. Start to cook the penne in a separate pan.
  6. Add the cream to the tomato mixture and bring to the boil, add the grated Parmesan.
  7. Stir until the Parmesan has melted.
  8. Stir the cooked penne into the sauce.

Handy Hint

So easy it doesn't need any.

Additional Information

  • Make Ahead

  • Pasta

  • Fish

  • Main Course

  • Nut Free

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments

  • ailsob 07/03/10 16:24

    make a really similar one with some pesto, no cream, don't always bother with the garlic, have with spaghetti and known as "the sauce what I like" chez n.

  • Tashbat 24/01/08 22:45

    The anchovies are the hidden secret ingredient - they give a subtle flavour which is hard to identify, and takes it a world apart from a standard tomato sauce. Plus has the benefit of sneaking those oily fish in without anyone noticing! So easy and delicious, good for entertaining with a rocket and parmesan salad, or for a family treat. Makes me hungry just thinking about it.