Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 glass anchovies (drained weight approx. 40g)
- 2 liters water
- 1 pinch (s) salt
- 300 g pasta
- 2 cloves garlic
- 1 small onion (s)
- 1 shot red wine
- 100 ml cream
- 100 g tomato paste concentrated 3 times
- 1 tablespoon sour cream
- some herbs Provence
- some stalks parsley
- 1 tablespoon vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Bring the water with salt, vegetable stock and about half of the anchovy oil to the boil. Add the pasta and cook according to the instructions on the package.
- Chop the anchovies, onions, parsley and garlic into small pieces.
- Steam the onions in the other half of the anchovy oil until translucent, then deglaze with the red wine and let stand for a minute. Add anchovies, tomato paste, sour cream, garlic and cream and stir. Season to taste with vegetable stock, Provence herbs and parsley. Let simmer for another 5 minutes.
- Serve with the pasta.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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