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Pasta with tomato, anchovy and rosemary sauce

Name: Pasta with tomato, anchovy and rosemary sauce
Prep time: 10 min
Cook time: 40 min
Yield: 5 servings
Ingredients: 3 tbsp olive oil; 30g butter; 1 tin anchovy fillets, drained; 1 sprig rosemary, leaves only, chopped finely; 1 tin plum tomatoes; 75g Parmesan, grated; 1 tbsp cream; 500g pasta

Pasta in a quick tomato sauce with melted anchovies, rosemary and a little cream.

Serves5

Prep10 minutes

Cook40 minutes

SourceRachel Roddy

italian
pasta
anchovies
quick

Ingredients

Serves 5

3 tbsp Olive oil
30g Butter
1 tin Anchovy fillets, drained (small, in oil)
1 sprig Rosemary, leaves only, chopped finely
1 tin Plum tomatoes (800g, peeled, tinned)
75g Parmesan, grated
1 tbsp Cream (optional)
500g Pasta (penne, fusilli,spaghetti or bucatini)

Method

Melt the and in a heavy-based frying pan over a medium-low heat.
Add the and , mashing the anchovies until they melt into the oil and butter.
Using scissors, chop the while still in the tin, then add to the frying pan, mashing with a spoon to break them up further.
Bring almost to a boil, then reduce the heat and gently simmer until the sauce is thick and rich – about 30 minutes.
Meanwhile, cook the according to the pack instructions in plenty of boiling salted water, then drain.
In the last minutes of cooking, add two-thirds of the to the sauce, and a little if you like.
Add the to the sauce and serve with the rest of the sprinkled on top.