Roasted tomato and anchovy pasta

Name: Roasted tomato and anchovy pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 800 g cherry vine tomatoes; 2 shallots, finely chopped; 1 tbsp white wine vinegar; 2 tbsp olive oil; 100 g anchovy fillets, drained; 2 garlic cloves, finely chopped; 320 g fusilli; 1 handful/s flat leaf parsley, chopped; parmigiano reggiano, grated, to serve

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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Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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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/s flat leaf parsley, chopped
parmigiano reggiano, grated, to serve

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.

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