LimeCake

Anchovy, anchovy, how I love thee. These often-maligned fish are usually only relegated to the background of a flavourful sauce like Caesar dressing or Pasta Puttanesca. Tonight, they take centre stage.

Even though I have been known to mash anchovies with butter and schmear that on a hunky ribeye, the versatile fish also lends natural umami to one of my midweek pantry staple dinners: spaghetti slicked with a spicy, garlicky and savoury anchovy sauce, topped with a sunny side-up – runny yolk.

If it pleases you, as it did me, break up the runny fried egg with the pasta and shaved cheese, toss everything together, then messily devour. It doesn’t get more satisfying than this.

Anchovy Pasta with Fried Egg

serves 1

4 oz. spaghetti or other long pasta

2-3 cloves garlic, sliced or roughly chopped

4-5 anchovy fillets (or however many you prefer), the type that are packaged in olive oil

1 tbsp olive oil

sea salt and black pepper

1 tsp crushed red chilli flakes (optional)

shaved parmesan or pecorino romano

fried egg, to serve

Cook pasta in salted, boiling water until very al dente.

While that’s happening, heat garlic, anchovies and chilli flakes (if using) in a small saute pan until anchovies melt and a sauce is formed.

Add cooked pasta directly into anchovy pan, with some of the pasta water. Toss quickly, adding more water if it looks dry. Season with lots of pepper, and salt, if necessary.

Serve immediately, topped with fried egg and shavings of cheese.

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