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Caramelised onion & anchovy spaghetti

Caramelised onion & anchovy spaghetti

You can’t have too many good, simple midweek pasta recipes in your repertoire and this one costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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4.5 out of 5 stars(10) Rate this recipe
HealthyLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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  • 50g can anchovy fillets in olive oil, oil reserved
  • 3 tbsp Essential Olive Oil
  • 3 Essential Onions, thinly sliced
  • ½ tsp chilli flakes, plus more to serve, if liked
  • 1 bay leaf
  • 3 clove/s garlic, sliced
  • 2 Essential Tomatoes, de-seeded and finely chopped
  • 150ml Essential British Free Range Whole Milk
  • 1 head Essential Broccoli
  • 360g Essential Spaghetti
  • 25g pack flat leaf parsley, chopped (use any softer stems too)


  1. Put the anchovy oil and olive oil into a large frying pan. Add the onions, chilli flakes, bay leaf, garlic and tomatoes, then cook slowly for 20-25 minutes, until soft and turning golden. Stir in the anchovies, breaking them up with a wooden spoon, and cook for a couple of minutes. Add the milk and allow to bubble gently for about 5 minutes.

  2. Meanwhile, break the broccoli into small florets, then peel and chop the stalk. Cook the spaghetti in a large pan according to pack instructions, adding the broccoli for the final 5 minutes. Drain, reserving a mugful of water.

  3. Tip the pasta and broccoli into the sauce, adding some pasta water so the sauce coats each strand. Stir in most of the parsley. Plate up the pasta, then top with the reserved parsley and some extra chilli flakes, if liked.

Cook’s tip

Bay leaves are worthy of any shopping list, and will bring a subtle but ‘something more’ to your cooking. Add to robust ragùs, stews and stocks (tie with the leftover parsley stalks, plus thyme if you have some, for a basic bouquet garni), or simmer with the milk for fish pie. Freeze in a lidded container for up to 3 months. 


Typical values per serving when made using specific products in recipe


2,193kJ/ 521kcals



Saturated Fat












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