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Pasta with tomato and anchovy sauce

Anchovy recipes

Pasta with tomato and anchovy sauce

10 minutes

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Pasta with tomato and anchovy sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

400 g spaghettini
100 g crumbled Gorgonzola or shards of Parmesan, to serve

For the sauce:

600 g firm Roma tomatoes, chopped
50 g chopped anchovies
30 g torn basil leaves
3/5 cup good olive oil
2 cloves garlic, crushed
3 T red-wine vinegar
Freshly ground black pepper, to taste
Maldon sea salt, to taste

Method

1. Cook the pasta in boiling salted water until just tender. In the meantime, mix together the sauce ingredients. Drain the pasta and mix with the sauce.

2. Top with the cheese – as much or as little as you like. Check seasoning. The saltiness of the anchovies and cheese should be enough, but, if not, add some flaky sea salt to taste. Grind over the pepper and drizzle with olive oil

Cook’s tip: If you don’t eat anchovies, add some salt by using smashed salted olives.

Per serving: 3481.7kJ, 23.1g protein,45.7g fat, 80.5g carbs

Find more pasta recipes here.