Pasta with anchovy and cherry tomato sauce

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

Serves: 4 

  • 350g farfalle
  • 1 can anchovy fillets
  • 2 chopped garlic cloves
  • 250g halved cherry tomatoes
  • crushed chilli flakes
  • 2 tbsp chopped fresh parsley

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. 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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