"Here’s a forgotten oldie from a few weeks ago. Homemade tagliatelle from a lockdown Saturday night, quick spicy anchovy tomato sauce and cavolo nero. Since our restaurants are locking down again tomorrow, maybe get yourself a pasta machine! —— I’m not a pasta expert but here’s the sauce recipe: Heat 2 tbsp olive oil in a pot or frying pan, sauté 3 cloves chopped garlic just before golden, add 1 finely chopped white or red onion with 3 bay leaves, a pinch of salt, 1/4 tsp chilli powder, chilli flakes to taste, sauté onions until soft and almost golden, add half a jar (about 8 - add more or less to taste) anchovies, break apart until they melt into the onions, add a few handfuls of fresh some kind of fresh tomato and cook until melting a little (skip this if you don’t have fresh) add 1 tube of tomato paste, mix well until smooth and starting to darken a little. Add 1/2 cup red wine, cook off until reduced, add 2 tsp brown sugar or honey, salt and pepper to taste, another splash of olive oil. sauce should be pretty thick and not that pourable. Cook pasta 1 min less than instructed and save a cup of pasta water. Add a little bit of the pasta water to loosen the sauce plus the pasta, mix well (add a little more pasta water if you think it needs it). Season to taste. Mix in 3 big handfuls of chopped (washed and destemmed) cavolo Nero, top with a lot of parm, more chilli flakes and olive oil. Any questions? —— #feedfeed #f52grams #dinner #lockdown #london #pasta #yum"