Tinned Anchovy Pasta with Charred Tomato Bliss

Tinned Anchovy & Roasted Tomato Pasta

Tinned Anchovy Pasta with Charred Tomato Bliss

Author: Just in Brine Prep: 10 mins Cook: 25 mins Course: Main Cuisine: Italian

Ingredients

  • 1 tin of anchovies in olive oil
  • 200g spaghetti or linguine
  • 1 pint cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Fresh basil leaves, torn
  • Grated Parmesan cheese for garnish
  • Black pepper to taste

Quick Steps

  1. Preheat your oven to 200°C. Spread the cherry tomatoes on a baking tray, drizzle with olive oil, and roast for 15-20 minutes until they’re slightly charred and bursting.
  2. Meanwhile, cook the pasta according to package instructions.
  3. In a pan, sauté the minced garlic in some oil from the anchovy tin until fragrant. Add the anchovies, breaking them down into the sauce.
  4. Toss in the roasted tomatoes and cooked pasta, mixing everything well.
  5. Serve with fresh basil and grated Parmesan on top.

Cooking Tip: The anchovies dissolve into the sauce, adding a deep umami flavour without overwhelming the dish.

Detailed Steps

  1. Preheat the oven: Set your oven to 200°C. While it heats, prepare the cherry tomatoes by halving them and placing them on a baking tray.
  2. Roast the tomatoes: Drizzle the tomatoes with olive oil and roast them for 15-20 minutes, or until they are slightly charred and their flavours have intensified.
  3. Cook the pasta: While the tomatoes are roasting, cook the spaghetti or linguine according to the package instructions. Drain and set aside, reserving a bit of the cooking water.
  4. Prepare the anchovy sauce: In a large pan, sauté the minced garlic in some of the oil from the anchovy tin over medium heat until fragrant. Add the anchovies and stir until they dissolve into the garlic, forming a flavourful base.
  5. Combine ingredients: Add the roasted tomatoes to the pan and mix well. Then, add the cooked pasta, tossing everything together to ensure even coating. Add a splash of the reserved pasta water if needed to create a silkier sauce.
  6. Serve: Divide the pasta into bowls and garnish with fresh basil leaves and grated Parmesan cheese. Finish with a sprinkle of black pepper for added depth of flavour.

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