This is quiet a balanced and refreshing dish. The anchovies add the salt to the dish and the chilli adds some heat, the basil leaves give you a beautiful refreshing taste.


  • 4 tbspn Extra virgin olive oil

  • 6 Semi-sun dried tomatoes

  • 4 fillets of anchovies

  • 12 Cappers (in vinegar)

  • 1 or 2 fresh chilli (to your taste)

  • 1 clove garlic

  • 6 basil leaves

  • 100g linguini


  • 1.

    Firstly heat a fry pan, then add the oil, finely sliced garlic and finely sliced chilli.

  • 2.

    Leave on a low heat so that the garlic does not burn and give of a bad taste into the dish.

  • 3.

    Add anchovies, cappers and semi-sun dried tomatoes.

  • 4.

    Next add the pasta to the dish and toss through ingredients.

  • 5.

    Add the finely sliced basil leaves.

  • 6.

    Topped with finely grated paramsen and serve

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 617kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 26g
  • Carbohydrate 111g
  • Sugar 26g
  • Sodium 734mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For the basil leaves to keep the best colour and flavour add at the last few second before serving.

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