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.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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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

  1. 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.

  2. 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.

Nutritional

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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