Pasta with Anchovies, Chiles, and Lemon

ServeS 4

Ingredients:

1 tbsp olive oil

2 red onions, finely chopped

2 garlic cloves, grated or crushed

1 fresh red jalapeño chile pepper, seeded and finely chopped

1 fresh green jalapeño chile pepper, seeded and finely chopped

finely grated zest of 1 lemon

12oz (350g) dried linguine or spaghetti

12 anchovies in oil, drained

handful of finely chopped fresh flat-leaf parsley

juice of 1 lemon, for serving

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a frying pan, add the onions and a pinch of salt, and cook over low heat for 5 minutes or until soft. Add the garlic, chiles, and lemon zest. Cook for a few minutes, stirring so the mixture does not brown.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

3 Stir the anchovies into the onion mixture, then toss with the pasta, add the parsley, and toss again. Serve with a squeeze of lemon.

Pasta with Anchovies, Chiles, and Lemon