Spaghetti with anchovy & roasted tomato sauce
2 x 250-gram punnets cherry tomatoes, halved
cup olive oil 4 cloves garlic, finely chopped 1 red chilli, seeded and finely chopped or 1 tsp chilli flakes 6 anchovy fillets in oil, drained 1 Tbsp capers, rinsed and drained 2 Tbsp white vinegar 400 grams spaghetti, cooked al dente Grated rind and juice of 1 lemon (2 Tbsp lemon juice) cup chopped flat-leaf parsley cup grated Parmesan cheese 1. Preheat the oven to 180 degrees Celsius. 2. Place the tomatoes in a baking tray lined with baking paper, drizzle with 2 Tbsp of the oil and season with salt and pepper.
3. Roast for 10-15 minutes or until the tomatoes collapse and are slightly brown. 4. Heat the remaining oil in a large frying pan over amedium heat and cook the garlic, chilli, and anchovies for about a minute or until the anchovies have melted. 5. Add the capers, vinegar and tomatoes and their juices, and simmer for 3-5 minutes until the sauce is thick. 6. Stir in the lemon rind and juice and cooked spaghetti. 7. Serve in the pan or in bowls with the parsley and cheese sprinkled over. Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4