Name: Spaghetti with anchovies, chilli, garlic, parsley, orange zest and capers
Total time: 45 min
Ingredients: 600g of fresh spaghetti, or 300g of dried; 1 medium red onion; 2 red chillies; 3 garlic cloves; 50g of anchovy fillets; 1 orange; 50g of capers, drained; 20g of flat-leaf parsley, leaves picked; 200ml of extra virgin olive oil; 2 tbsp of Chardonnay vinegar; salt; freshly ground black pepper

Main
Easy
4
45 minutes

PT45M

This simple yet intensely flavourful pasta recipe from Phil Howard is a masterclass in how a handful of contrasting ingredients can fuse together to create something truly outstanding. Spaghetti is tossed in a punchy sauce of anchovies, chilli, garlic, capers and orange. The dish works well with fresh or dried pasta (just be sure to adjust cooking times accordingly) and don't forget the importance of the pasta water to help combine the pasta and sauce – a key component of Phil's new pasta delivery service OTTO.

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600g of fresh spaghetti , or 300g of dried
1 medium red onion
2 red chillies
3 garlic cloves
50g of anchovy fillets
1 orange
50g of capers , drained
20g of flat-leaf parsley , leaves picked
200ml of extra virgin olive oil
2 tbsp of Chardonnay vinegar
salt
freshly ground black pepper

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Peel, quarter and slice the red onion, slice the chillies and finely grate the garlic. Roughly chop the anchovies

1 medium red onion
2 red chillies
3 garlic cloves
50g of anchovy fillets

Add 100ml of the olive oil to a pan over a medium heat. Once hot, add the sliced onion with a pinch of salt and cook briefly. Add the garlic and cook for a couple of minutes, then add the chillies. Cook for a minute or 2, then remove from the heat

100ml of extra virgin olive oil
salt

Add the anchovies, stirring vigorously to 'melt' them into the sauce, then add the capers. Zest the orange into the sauce, then add half of its juice

50g of capers , drained
1 orange

Stir in the vinegar, then roughly chop the parsley and add it in too. Pour in the remaining 100ml of olive oil, then taste to check you're happy with the seasoning. At this point, the sauce really benefits from an hour or 2 of resting, but it can be used right away

2 tbsp of Chardonnay vinegar
20g of flat-leaf parsley , leaves picked
100ml of extra virgin olive oil

When ready to serve, bring a large pan of salted water (at least 2 litres) to the boil. If you're using dried spaghetti, cook it according to the packet instructions, or to your preferred level of al dente. If you're using fresh, cook it for 2-3 minutes

600g of fresh spaghetti , or 300g of dried
salt

When the pasta cooking water has started to become starchy (around 7 minutes for dried pasta, around 2 minutes for fresh), carefully remove a small mugful of pasta water. Put the sauce back over a medium heat. Add approximately half a mug (around 100ml) of the water to the sauce and swirl around to integrate, allowing it to simmer gently while the pasta finishes cooking

Drain the spaghetti, add to the sauce, turn the heat up and swirl around with tongs so the pasta is rolling through the sauce. After a minute at the boil the sauce should become rich and velvety with the pasta and sauce becoming one wonderful, glazed mass of goodness. Carefully transfer to warm bowls and serve immediately

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Phil Howard

Phil Howard has always been a ‘chef’s chef’, quietly notching up years of service and influencing the industry immeasurably. After selling his iconic two Michelin-starred restaurant The Square to open Elystan Street in Chelsea, he has proved himself yet again to be one of the UK's brightest culinary talents.