This is fabulously easy: just pop the sauce ingredients in the oven to cook while you boil the pasta. Don't be alarmed by the quantity of anchovies; the overall effect is pleasingly subtle.
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Preheat the oven to 230˚C, gas mark 8. Put the tomatoes, shallots, vinegar, olive oil, anchovies and garlic in a large roasting tin; season. Roast for 20-25 minutes until the tomatoes have begun to break down and areas of the sauce are turning golden.
Meanwhile, bring a large pan of salted water to the boil. After the sauce has been roasting for about 10-12 minutes, boil the pasta according to pack instructions then drain. Tip the pasta into the tin and stir to coat in the sauce. Sprinkle over the parsley and a little grated cheese and serve.
Typical values per serving when made using specific products in recipe
Energy | 2,064kJ/ 491kcals |
|---|---|
Fat | 15g |
Saturated Fat | 4.4g |
Carbohydrates | 63g |
Sugars | 10g |
Fibre | 7g |
Protein | 21g |
Salt | 1.8g |
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