Spicy Anchovy and Tomato Farfalle

(4)
"You should all know by now how much I adore anchovies so there will be no surprises that this is one of my favourite pasta sauces. The combination of anchovies, chili and tomatoes creates a sensationally delicious sauce that pairs well with homemade farfalle, With that being said, it will work well with most pasta shapes!"
-- @daenskitchen
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  • Recipe Card
Prep time 5mins
Cook time 30mins
Serves or Makes: 2

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!

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