Linguine with Anchovy Hot Peppers

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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1 pound linguine
1 cup olive oil
4 cloves garlic, minced
6 anchovy fillets
5 hot cherry peppers, seeded and sliced
1 Tbsp. chopped parsley
salt and pepper, to taste

Cook the linguine in a large pot with salted water until al dente. While the pasta is cooking, heat the oil in a medium saute pan. Add the garlic, anchovy and cherry peppers. Saute until the garlic is golden brown. Remove from heat.

Drain the pasta, saving about 1/2 cup of the water. Add the pasta back into pot and place over medium heat. Add the garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.

Recipe courtesy Raos Restaurant (