Spicy Anchovy and Tomato Farfalle
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Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 shallot, thinly diced
- 4 cloves garlic, crushed
- 8 anchovy fillets
- 2 tablespoons chili paste
- 3/4 pound (400g) tinned tomatoes
- 1 tablespoon brow sugar
- salt and pepper to taste
- 1 box farfalle
Method
Step 1
In a large frying pan, add the olive oil and shallots and fry on a low heat for 3 minutes once the pan starts to sizzle. Stir the shallots occasionally. Add in the garlic, anchovies and fresh chili and cook for a further 3 minutes, stirring quite frequently to avoid the garlic from burning. Add in the tomato paste and turn the heat up to medium. Cook the paste for roughly 3 minutes or until it turns a deep red colour and is slightly sticking to the pan.
Step 2
Throw in your tinned tomatoes, sugar and salt and pepper to the pan with a splash of water and leave to simmer on a low heat for 20 minutes. Be cautious with the salt as the anchovies carry a lot of salt with them. Stir the sauce occasionally and keep tasting it as it cooks to ensure all seasoning is to your liking.
Step 3
Boil a large pot of heavily salted water and cook your pasta. If you’re using store bought pasta, follow the instructions on the pasta packet for el dente. Drain your pasta, reserving a 1/4 cup pasta water, and throw both into the sauce. Stir through on a low heat for 2 minutes.
Step 4
Serve your pasta with a sprinkling of chili flakes and some paremson on the side. Enjoy!