Pasta with tomatoes, anchovies and chilli from Gordon Ramsay

4 servings

25 minutes

This recipe for pasta with tomatoes, anchovies, and chili is a true gastronomic adventure inspired by Italian traditions and Gordon Ramsay's mastery. The bright, bold, and rich flavor is achieved through a harmonious blend of salty anchovies, spicy chili, sweet tomatoes, and aromatic garlic. Olives and capers add extra depth and Mediterranean freshness. Linguini soaked in this sauce becomes the perfect canvas to reveal all the flavor nuances. The dish is served with basil and olive oil, giving it a complete and rich aroma. This pasta is a great choice for those who appreciate vibrant flavors and Italian simplicity, combining the coziness of a home dinner with restaurant quality.

Energy value per serving

• Calories: 474.8
• Proteins: 16.9g
• Fats: 7.3g
• Carbohydrates: 78.5g

Ingredients

• Linguine Pasta: 400 g
• Extra virgin olive oil: to taste
• Garlic: 4 clove
• Red chili pepper: 1 pc
• Pitted olives: 200 g
• Canned Anchovy Fillets: 50 g
• Capers: 3 tbsp
• Cherry tomatoes: 250 g
• Sea salt: to taste
• Ground black pepper: to taste
• Green basil: to taste

Cooking steps

1. 3-4 cloves of garlic, peel and chop finely, 1 dried chili pepper, break into small pieces or chop finely, 1 can (50 g) of canned anchovies in oil, drain the oil and chop the anchovies finely.

   Required ingredients:

   • Garlic: 4 cloves
   • Red chili pepper: 1 piece
   • Canned Anchovy Fillets: 50 g

2. 200 g pitted black olives, coarsely chopped, 3 tablespoons of capers, drain the brine and rinse, 250 g cherry tomatoes, cut in half.

3. Cook the pasta al dente in boiling salted water as instructed on the package.

   Required ingredients:

   • Linguine Pasta: 400 g

4. Meanwhile, heat a large deep skillet or saucepan over medium heat and add some olive oil. Sauté the garlic, chili, and anchovies for 1-2 minutes until the garlic releases its aroma and the anchovies start to melt in the oil.

   Required ingredients:

   • Extra virgin olive oil:  to taste
   • Garlic: 4 cloves
   • Red chili pepper: 1 piece
   • Canned Anchovy Fillets: 50 g

5. Add olives, capers, and tomatoes to the pan and cook, stirring, over medium heat for 4-5 minutes until the tomatoes reduce by half and everything is well combined.

   Required ingredients:

   • Pitted olives: 200 g
   • Capers: 3 tablespoons
   • Cherry tomatoes: 250 g

6. Drain the pasta and add it to the pan with the sauce. Taste; if needed, add pepper and salt (the salt from the anchovies, olives, and capers may be enough).

   Required ingredients:

   • Sea salt:  to taste
   • Ground black pepper:  to taste

7. Serve drizzled with olive oil and sprinkled with basil.

   Required ingredients:

   • Extra virgin olive oil:  to taste
   • Green basil:  to taste