We love nothing more than a simple pasta, made with a few exceptional ingredients.

Pasta al Limone with anchovy makes an effortless lunch or a light dinner — simply serve alongside a crusty, buttered baguette, or a fresh slice of Morning Market focaccia.⁠

1 pack of Martelli Spaghetti
1 pack of Armatore Anchovies
1 lemon, juice and zest
2 - 3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
Parsley, finely chopped
Espelette Pepper
Olive oil, sea salt, and freshly ground pepper to taste

Bring a large pot of water to a boil, and season generously with salt.

While waiting for the water to boil, heat a generous splash of Pons Extra Virgin Olive Oil in a large pan over medium-low heat.

Add the sliced garlic, red chilli, and anchovies.

Sauté for 2–3 minutes until the garlic is lightly fragrant (not browned) and the anchovies melt into the oil.

Once the spaghetti is al dente, transfer it into the pan with the cooked garlic, chilli and anchovies. Turn the heat down to low.

Toss the spaghetti with the lemon juice, lemon zest, and a splash of reserved 
pasta water. Stir and toss until a silky, glossy sauce coats the pasta.

Fold through the finely chopped parsley, a pinch of espelette Pepper, and a generous crack of Pep Black Pepper.

Garnish with extra lemon zest, and serve immediately.