Pasta with anchovy sauce

What is it that makes pasta so popular with everyone? Taste, texture, variety… If we combine all the types of pasta there are with all the sauces we can create, we’d have a deliciously endless list! Because pasta combines with all kinds of ingredients: meat, vegetables, fish… Today we have the pleasure of trying the pasta with anchovy sauce that Paulina cooks. She not only cooks, but also writes about it on her hugely entertaining blog Paulina Cocina. Don’t miss it!


  • 400 g of dry pasta
  • 1 tin of Serrats anchovies
  • 2 ripe tomatoes
  • 1 onion
  • 1 handful of green (or black) olives
  • Oregano
  • Salt
  • Olive oil
  • Black pepper
  • A piece of chilli pepper (optional)


  1. Chop the onion, the piece of chilli pepper (optional) and sauté it in oil.
  2. When the onion is half-cooked, add the anchovies and gradually mash them until you form a paste.
  3. Add the finely-chopped tomato and lower the heat. Cook until the tomato has an intense colour.
  4. Add salt and pepper, bearing in mind that the anchovies don’t need much salt.
  5. Remove from the heat and add some oregano and the olives, cut in half.
  6. Cook the pasta following the instructions on the package.
  7. When it’s ready, drain it and pour the sauce over it, stirring it all so that it blends.

Delicious, Paulina! Thanks a lot!

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