Photo: John Autry; Styling: Cindy Barr
Total Time:
20 Mins
Yield:
4 servings (serving size: 2 cups)

How to Make It

Step 1

Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Step 2

Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add bell pepper, anchovies, and garlic; cook 1 minute, stirring frequently to break anchovies into small pieces. Add broth and crushed red pepper; cook 3 minutes or until most of liquid evaporates. Add pasta, reserved 1/2 cup cooking liquid, parsley, and remaining ingredients to pan; toss to combine.

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Ratings & Reviews

EllenDeller's Review

FryingMom
January 11, 2014
If you like the sound of this recipe, google Mark Bittman's anchovy pasta. He has two variations and they're both fabulous.

perryk's Review

perryk
December 10, 2010
It wasn't terrible, but it wasn't great. Could be improved by adding something sweet or acidic like tomatoes.

FryingMom's Review

EllenDeller
November 23, 2010
The anchovies make this recipe way too salty. I didn't even add the 1/2 tsp salt and I did use Low-Sodium Broth, but it was still so salty that we had to throw it away.