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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
Method
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.
