Add extra flavour to your pasta dish with roasted tomatoes and anchovies. It’s quick and easy to prepare for busy weeknights!
- 500 g baby tomatoes
- 60 ml extra virgin olive oil
- 4 cloves garlic, slice thinly
- ½ tsp dried chilli flakes
- 8 anchovy fillets (buy bottled or canned)
- 4 sprigs fresh basil
- Salt and ground black pepper
- 375 g linguine or spaghetti
- Finely grated parmesan cheese, to serve
Preheat oven at 240 C.
Remove the stems (if any) from all but eight of the tomatoes.
Combine tomatoes with oil, garlic, chilli, anchovies, basil, a tiny pinch of salt and a generous sprinkling of black pepper in a baking dish. Roast, uncovered, for about 15 mins or until tomatoes start to split and the garlic browns.
Meanwhile, cook pasta in a large pan of boiling, salted water until just tender.
Remove the eight stemmed tomatoes from the dish. In the baking dish, use a fork to coarsely mash remaining tomatoes with the other ingredients until you have a thick, sauce-like mixture.
Reserve some cooking water, then drain pasta.
Toss pasta through tomato mixture. Add a little cooking water, if necessary, to allow sauce to coat pasta.
Divide pasta among four serving plates and top with reserved stemmed tomatoes.
Serve with plenty of parmesan cheese and freshly ground black pepper
Photo: Bauer/Brett Stevens