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Roasted tomato and anchovy pasta

Roasted tomato and anchovy pasta

By Dylan Santiago
5’ Prep time
25’ Cook time
30’ Total time
491 Calories
4 Serving

Summary

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.
Dylan Santiago 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Cherry vine tomatoes
    Cherry vine tomatoes
    800 grams
  • Garlic cloves
    Garlic cloves
    2
  • Shallots
    Shallots
    2
  • Fusilli
    Fusilli
    320 grams
  • White wine vinegar
    White wine vinegar
    1 tbsp
  • Anchovy fillets
    Anchovy fillets
    100 grams
  • Flat leaf parsley
    Flat leaf parsley
    1 handful

Nutrition Facts

View nutrition facts
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