Roasted tomato and anchovy pasta

Roasted tomato and anchovy pasta

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.

    • Serves4
    • CourseMain meal
    • Prepare5 mins
    • Cook25 mins
    • Total time30 mins

    Ingredients

    • 800g cherry vine tomatoes
    • 2 shallots, finely chopped
    • 1 tbsp white wine vinegar
    • 2 tbsp olive oil
    • 100g anchovy fillets, drained
    • 2 garlic cloves, finely chopped
    • 320g fusilli
    • 1 handful flat leaf parsley, chopped
    • parmigiano reggiano, grated, to serve