A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Don't like anchovies?
Anchovies are preserved in brine, then stored in oil or salt. Pat them with kitchen paper to absorb excess oil before cooking. If using those packed in salt, rinse well first. You can replace the anchovies with tinned tuna.