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Tomato and Anchovy Sauce with Lucy Bee

Preparation Time
20 minutes

Cooking Time
30 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 10g Lucy Bee Coconut Oil
  • 2 garlic cloves, finely chopped
  • 1 x tin anchovy fillets
  • A big bunch of parsley, chopped
  • 1 x 400g tin chopped organic tomatoes
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • A handful of grated Parmesan, optional
  • A drizzle Lucy Bee Starseed Omega Oil, optional


  1. In a heavy based saucepan add the Lucy Bee Coconut Oil, anchovies plus oil and garlic. Sauté until the anchovies have broken down and garlic just lightly coloured.
  2. Stir in the parsley, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
  3. Stir in the tomatoes and cook uncovered over lowest heat for at least 30 minutes, stirring occasionally - I often put mine into the oven on a very low setting.
  4. Serve over pasta adding optional parmesan and Lucy Bee Starseed Omega Oil.

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