A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too
Want to see what this recipe costs at different supermarkets? Compare in one place 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.