Spaghetti with an­chovy & roasted tomato sauce

Central Otago Mirror - - CENTRAL FEATURES -

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

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