Tricolour Spaghetti – with pepper, anchovies and basil

You are going to LOVE this pasta, it’s so tasty and moorish you will definitely want to go back for seconds! This recipe should serve 4 (but today we were both feeling greedy so it only served 2)!


200g squid ink spaghetti

2 red peppers

1 yellow pepper

Garlic, 1 whole head

40g anchovies in oil

100g parmesan, grated

basil, a few sprigs chopped

Olive oil

sunflower seeds, a small handful


Peel the garlic and confit the cloves in a small pan with some olive oil. They should be cooked on a very low heat for about 20 minutes until you can crush them with a spoon. Crush the garlic and add the anchovies and their oil. Cook for a further minute and remove from the heat. The anchovies should disintegrate leaving you with a brown potent paste. Because of the fish, this dish is not vegetarian.

Meanwhile, julienne the peppers and start to sautéed them in another pan until they are soft.

In a salted pan of boiling water, cook the spaghetti. When it’s al dente, drain off the water and add the paste and peppers. Return to a low heat for the last 2 minutes. Stir in the parmesan, add the sunflower seeds and serve.