Brown rice spaghetti with anchovy and tomato sauce

This is another fast and easy recipe. You can go from oven to plate in just 20 minutes, and it’s so intensely satisfying and full of flavour. It tastes great on its own but, for an added health kick, serve with broccoli or a green salad, and a fine grating of Parmesan.

Serves 4

Ingredients

• 100g Lucy Bee coconut oil, plus a little extra for the greens
• 1 plump garlic clove, finely chopped
• 1 x 50g tin anchovy fillets in oil
• Handful of chopped parsley, plus extra to serve
• 1 x 400g tin chopped tomatoes
• 500g Rizopia organic brown rice spaghetti
• Himalayan salt and ground black pepper

Method

1. Melt the coconut oil in a large frying pan, add the garlic and fry gently until golden brown but not burnt. Add the anchovy fillets and their oil, which will dissolve nicely, then the parsley, and stir for 1 minute before tipping in the tomatoes with pepper to taste. Simmer, uncovered, for 20 minutes.

2. Meanwhile, cook the spaghetti according to the packet instructions. Transfer to a warmed serving bowl. Pour the anchovy and tomato sauce over the spaghetti, sprinkle with extra parsley and serve immediately.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.