Pasta with anchovy and cherry tomato sauce
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About this recipe: Pasta and noodle dishes are all-time favourites, and a filling and nourishing meal can be put together in the time it takes for the pasta to cook – ideal for meals in a hurry. Try these recipes as they are, or embellish them with your favourite ingredients or leftovers.
Jan Cutler
Ingredients
Serves: 4
- 350g farfalle
- 1 can anchovy fillets
- 2 chopped garlic cloves
- 250g halved cherry tomatoes
- crushed chilli flakes
- 2 tbsp chopped fresh parsley
Method
Prep:5min › Cook:10min › Ready in:15min
- Cook 350g farfalle in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain. Meanwhile, drain 1 can anchovy fillets and tip into a nonstick frying pan. Gently sauté for 3-4 minutes with 2 chopped garlic cloves and 250g halved cherry tomatoes, stirring and crushing the anchovies occasionally. Season with plenty of ground black pepper or crushed chilli flakes and 2 tbsp chopped fresh parsley, then toss with the hot pasta.
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