Linguine with Anchovies and Sun-dried Tomatoes
After trying this dish at a restaurant, I was determined to make it at home. I have tried the recipe twice but was not fully satisfied until I reduced the amount of pasta.
I like the sharpness of anchovies, the freshness of red bell pepper and the flavor of sun-dried tomatoes, garlic, basil leaves, olive oil and chili. Your mouth will be bursting with flavors, and it is ready in less than 30 minutes. I will never say that it tasted exactly like what I ate at the restaurant, but the end result is fantastic!
300 g. / 10.5 oz. boneless and skinless chicken breasts, cut into medium-sized pieces
250 g. / 9 oz. linguine pasta
3 anchovy filets (packed in salt) and 1 tablespoon water
1 medium-sized red bell pepper, diced
3 tablespoons sun-dried tomatoes, finely chopped
3 garlic cloves, crushed
3 tablespoons of finely chopped basil leaves
¼ cup olive oil
1 red chili, de-seeded and crushed
½ cup water
1 chicken bouillon
½ cup Parmesan cheese
Place the anchovies and water in a blender and process to a smooth paste.
Cook the paste following package directions. Drain.
In the meantime, heat oil in a skillet over medium heat.
Add the garlic, sun-dried tomatoes, chili and anchovy paste. Cook for 2 minutes stirring occasionally.
Add the chicken cubes and basil leaves. Sauté for about 5 minutes.
Pour the ½ cup of water and the chicken bouillon. Cover the stockpot, reduce heat and simmer for 5 minutes.
Add the pasta and the Parmesan. Mix well and serve warm. Enjoy!
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