Pasta with Tomatoes, Anchovy and Chillies

Pasta… A food where imagination has no limits. I think of pasta like a white canvas waiting to be filled with something different each time. One thing I’ve been trying to tell my clients is to be creative. Pasta isn’t only about meat sauce, tomato sauce or heavy cream. You could put all sort of healthy ingredients and end up with a different plate each time. For some reason though they hesitate to experiment. Don’t! Pasta opens a whole new world of taste!! And don’t think about pasta as an unhealthy food. It can become that only if you want to. Otherwise with the right ingredients and the right amount on your plate, it can be included in your weekly diet. In this recipe anchovies become our source of protein, instead of the typical grated cheese. And then you have the fresh basil, capers, cherry tomatoes and Kalamata black olives giving a whole new dimension of aromas and taste. Ready in no time, a dish I think every one would want to eat again and again.



  • 400g dried pasta or linguine
  • Olive oil, for frying and drizzling
  • 2-3 garlic cloves, peeled and finely chopped
  • 1 dried red chilli, crumbled or chopped into small pieces
  • 1 x 50g tin anchovies in oil, drained and finely chopped
  • 200g pitted black olives, roughly chopped
  • 3tbsp capers, drained and rinsed
  • 250g cherry tomatoes, halved
  • Basil leaves to garnish

Source: Gordon Ramsay Ultimate Cookery Course (Book)

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