Anchovy, Chilli & Bean Pasta

This is one of my absolute favourites. It’s easy. Pantry driven.
So damn tasty and is pretty much vegetarian except its not (and if you’re not a fan of anchovies, I urge you to still give this a go... you might change for the better, who knows)

(This feeds 2, but you currently have permission to eat it all.)

250gm rustic pasta, but any spaghetti will do!
4 garlic cloves, finely diced
6 anchovies in oil
1 ts dried chilli
1/2 bunch of parsley finely chopped (aprox 1c)
1 400gm can of beans drained (mixed, red, chickpeas or cannellini) 1 lemon, zested and juiced
1c parmesan cheese, finely grated 

Method

Bring a large pot of heavily salted water to the boil.
Over med heat, pan fry the anchovies in about 3tbs of olive oil, crushing with a wooden spoon to break them up.
Once they have broken a bit add the chilli and the garlic. This will smell fantastic.
Once they are just changing (not brown) add the chopped parsley which will instantly crackle.
You can now add the drained beans.
You really want this to sauté and lovely chewy edges to form on the beans and a bit of browning. Allow this to sizzle away, stirring occasionally.
Cook your pasta to al dente (packet directions should help)
Turn the pan of delicious scents up to high to really sizzle and add the lemon set and juice.
This will simmer and all remaining anchovy will disintegrate.
Tong the al dente pasta directly into the pan allowing some pasta water to slip over to help loosen the space.
Season with salt (cautiously) and toss with another 2tbs of olive oil and the grated parmesan. Serve with extra parmesan and oil.