Ingredients

Method

• 2 T olive oil
• 1 x 400 g can cherry tomatoes
• 2 garlic cloves, peeled
• 6 anchovy fillets, plus 1 t of the oil from the jar
• 100 g Woolworths dried medium egg noodles
• sourdough, toasted, for serving
• Parmesan, grated, for serving

Method

Ingredients

1. Heat the olive oil in a pan, then add the cherry tomatoes and garlic. Cook for 5 minutes.
2. Add the anchovy fillets and oil from the jar. Smash with a potato masher and cook for a further 5 minutes.
3. Prepare the egg noodles according to package instructions.
4. Serve hot with grated Parmesan and toasted sourdough.

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