French & Grace’s orechi­ette with an­chovies, baby toma­toes and basil

Evening Standard - West End Final Extra - ES Magazine - - Food -

Serves 2

Large hand­ful of baby San­tini or baby plum toma­toes • 3 an­chovies • Olive oil • Dried chilli flakes • Small hand­ful of fresh basil leaves, torn • 200g orechi­ette • Sin­gle cream Method Halve the toma­toes length­ways and put into two bowls with their juice. Finely chop the an­chovies and add to the bowls with black pep­per, a glug of olive oil, a pinch of chilli flakes and the torn basil and turn to com­bine. Cook the pasta in boil­ing wa­ter ac­cord­ing to the packet in­struc­tions un­til Drain, re­serv­ing 1 tbsp of the wa­ter. Add the tomato and an­chovy mix­ture to the pan and re­turn to the low­est heat. Turn gen­tly and add a splash of cream. Serve with ex­tra basil and a lit­tle pep­per.

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