This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.

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  • While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Nutrition Facts

477.2 calories; 19.3 g protein; 58.6 g carbohydrates; 24.1 mg cholesterol; 1052.2 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2010
I should start out by confessing that I'm no fan of anchovies. I don't know what persuaded me to try this recipe but I am so glad I did. The anchovies kind of dissolve into the veggie mix- you don't even know they're there (especially if like me you only use 4 oz. of anchovies instead of six). I did cut the red pepper down to one tablespoon and it was plenty spicy but not burn your mouth off. Also I recommend doubling up on the veggies because the first time I made this it felt a little scant- doubling made sure we had a hearty bite every time. Also any old noodle works well in this. Thank you so much Rachel for a dish that tastes like it came from a restaurant and takes very little time or energy to prepare! Read More
(12)
24 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2010
I should start out by confessing that I'm no fan of anchovies. I don't know what persuaded me to try this recipe but I am so glad I did. The anchovies kind of dissolve into the veggie mix- you don't even know they're there (especially if like me you only use 4 oz. of anchovies instead of six). I did cut the red pepper down to one tablespoon and it was plenty spicy but not burn your mouth off. Also I recommend doubling up on the veggies because the first time I made this it felt a little scant- doubling made sure we had a hearty bite every time. Also any old noodle works well in this. Thank you so much Rachel for a dish that tastes like it came from a restaurant and takes very little time or energy to prepare! Read More
(12)
Rating: 5 stars
09/15/2009
Mmmm so simple and so delicious! Don't be afraid of the anchovies. They melt into the sauce just leaving their delicious flavor behind. Thanks for the recipe I will make it often! Read More
(5)
Rating: 4 stars
07/07/2010
I really enjoyed this recipe and figured I would because I love anchovies! I used the amount called for and I didn't think it was too pungent this dish really has wonderful flavor. I didn't measure the veggies but I doubled them maybe even tripled them. As written I don't think that's enough for a pound of pasta at least not for us. Also I used 2 cans of diced tomatoes and instead of adding the water I used the juice from them which was great. Be sure not to cover this at the end while simmering because it was way too soup-y and thin. Simmer uncovered for 5-10 minutes so it reduces. With a few changes this recipe is really great and I highly recommend this to anchovy lovers! Thanks for sharing:) Read More
(5)
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Rating: 5 stars
11/07/2011
First time I ever cook anything with anchovies in it. I was pleasently surprised by the simplicity of the recipe and the flavors in it. Very good. Not bland at all. The saltiness of the anchovies it's all this dish needs. I only used 4oz (instead of 6oz) because I was afraid of overpowering the dish with the anchovies flavor but that wasn't the case. I think 6oz would be just fine as well. Will make again. Read More
(4)
Rating: 5 stars
11/11/2008
I made this for my husband and he literally gobbled it down! I actually liked it; although I don't care for anchovies. The garlic made the whole thing come together very nicely. I would make it again. Read More
(4)
Rating: 5 stars
01/20/2010
I've never had anchovies before so this dish was a pleasant surprise for me. Personally I prefer a much chunkier pasta dish and so the next time around I might be willing to either double everything else or halve the amount of pasta. Trying this with another type of pasta (penne or bowties) might also be good. Read More
(3)
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Rating: 4 stars
04/04/2011
This was pretty good! I wanted to make this more veggie than pasta so for three servings I used 4 oz. of spaghetti halved the olive oil and used only 2 oz. of anchovies which was plenty for our tastes. I doubled the broccoli and tomatoes and added some chopped fresh basil that I needed to use up and also subbed homemade vegetable stock for the water. The sauce was tasty but it was a little thin for me - almost broth-like. I wanted to add a pat of butter to "finish" it but didn't this time. Still I enjoyed this! Thanks Rachel! Read More
(2)
Rating: 5 stars
05/20/2009
Simple ingredients easy to make and a real crowd pleaser. We loved this dish. Read More
(2)
Rating: 5 stars
06/10/2008
This was great. Only change I made was I added a chicken bouillon cube to the water. Other than that exactly like written and it was wonderful. Thanks. Read More
(1)