Roasted Tomato, Red Pepper and Anchovy Pasta
This recipe for Roasted Tomato, Red Pepper and Anchovy Pasta elevates the ordinary to new heights. Cherry tomatoes are slow roasted, bringing out the sweet juices. The tomatoes are tossed together in sauce made with sweet roasted peppers, soft roasted garlic, parmesan cheese and salty anchovies; making the best ever pasta sauce.
Ingredients
- 20 Cherry tomatoes Halved
- 2 tbsp Extra virgin olive oil (or an oil spray works well)
- 5 Fat cloves garlic skins left on
- 5-6 Anchovies preserved in salt or oil
- 3 roasted red peppers from a jar roughly chopped
- 2 tbsp tomato purée
- 50 g Parmesan cheese
- 170 g Penne Pasta
- Salt and pepper
- Chilli oil optional
- Fresh basil to serve
Instructions
- Preheat the oven to 130C. Half all of the cherry tomatoes and place in a baking tray. Season with a little salt and pepper. Drizzle with 1 tbsp extra virgin olive oil. Dot around the unpeeled garlic cloves. Cook for around 1-1.5 hours.
- Remove the tomato and garlic tray from the oven after around 1-1.5 hours.
- Cook the pasta according to packet instructions in a pan of boiling salted water.
- Drizzle 1 tbsp chilli oil (or the remaining tbsp of olive oil) into a frying pan over a medium heat. Add the roasted red peppers, anchovies and tomato purée. Stir until the anchovies have broken down and essentially disappeared, this will take around 5 minutes. Stir through the roasted cherry tomatoes, squeeze the garlic from the cloves into the pan and stir for around a minute just to combine.
- Drain the pasta, retaining some of the cooking water. Add the pasta to the frying pan along with a half a ladle or so of the cooking water and the grated Parmesan. Toss for one minute more until it all comes together in a silky sauce. Season with black pepper (you shouldn't need salt as the parmesan and anchovies are both salty)
- Stir through some fresh basil and enjoy your Roasted Tomato, Red Pepper and Anchovy Pasta.
