Ingredients

Method

• 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

Ingredients

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

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