This recipe is dedicated to Vick and Colin x

I came up with this combination when Dave was at Uni and we didn’t have a cent to rub together.  It was a case of what have we got in the pantry that I can make a meal out of!  The result has become a family favourite and to this day the kids don’t know what is in it.  I guarantee if you don’t tell people there are anchovies in it, they will love it.  I made it recently for friends and they licked their bowls clean……You know who you are!!

Prep time:  10 Minutes           Cooking time:    10 Minutes          $  Low Budget

You will need:

Serves 4

500gms of linguine or spaghetti

2 large cloves of garlic finely chopped

1 large red onion finely diced

1 tsp dried chilli flakes

Grated zest of 1 lemon

12 Anchovy fillets chopped

1 cup pitted Kalamata Olives

1/2 a bunch continental parsley finely chopped

1/2 a cup of extra virgin olive oil

1/2 a cup of finely grated parmesan

1/2 cup of reserved pasta water

1 bag of baby rocket

Cracked black pepper

Rocket leaves and lemon wedges to serve

Heat a large pot of salted water and cook the pasta according to packet instructions.

In a large fry pan on a medium heat add about 2 tbs of the oil and fry the onion, garlic and chilli flakes.  When the onion is soft add the lemon rind and the anchovy fillets.  I like to add a little of the anchovy oil as well to boost the flavour.  Add the olives and lower the heat so it is just a gentle fry.

Add the parsley and 2/3 of the baby rocket leaves to the anchovy mixture along with 1/2 a cup of pasta water. Drain the pasta and toss the sauce through the pasta.  Divide between bowls and top with remaining rocket leaves, freshly grated parmesan and serve with lemon wedges.