Agrodolce anchovy spaghetti

Name: Agrodolce anchovy spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 80 g dried spaghetti; 80 g baby spinach; 40 g dried apricots, roughly chopped; ½ red chilli, deseeded, finely chopped; ½ tbsp sherry vinegar; 1 tbsp pine nuts; 1 tbsp extra virgin olive oil; 1 clove/s garlic, thinly sliced; 30 g MSC Cantabrian anchovies, drained; 25 g pack flat leaf parsley, stalks and leaves finely chopped

One for the anchovy fans. This Sicilian-inspired, sweet-and-savoury pasta comes together in the time it takes for the spaghetti to cook.

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HealthyLow in saturated fatSource of protein2 of your 5 a day

Serves1
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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80g dried spaghetti
80g baby spinach
40g dried apricots, roughly chopped
½ red chilli, deseeded, finely chopped
½ tbsp sherry vinegar
1 tbsp pine nuts
1 tbsp extra virgin olive oil
1 clove/s garlic, thinly sliced
30g MSC Cantabrian anchovies, drained
¼ x 25g pack flat leaf parsley, stalks and leaves finely chopped

Bring a large pan of salted water to the boil and cook the spaghetti for the shortest time on the pack instructions. Put the spinach in a colander. When the pasta is ready, scoop out a mug of water (about 100ml), then drain the spaghetti over the spinach to wilt it.
While the pasta is cooking, put the dried apricots, red chilli and vinegar in a small bowl. Set a frying pan over a medium heat and toast the pine nuts for 2-3 minutes until golden, then add to the bowl.
About 5 minutes before the pasta is done, set the frying pan back over a medium heat. Add the oil and fry the garlic for 1 minute until fragrant, stirring. Add the apricot mixture and fry for another 4 minutes. Put the cooked spaghetti and spinach into the frying pan, along with 90-100ml pasta water. Use a pair of tongs to mix everything vigorously together, until you have a glossy sauce that coats each strand. Season with salt, toss through the anchovies and parsley, then add freshly ground black pepper.

Typical values per serving when made using specific products in recipe