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Anchovy spaghetti with slow-roasted cherry tomatoes

Anchovy spaghetti has been my life-long favourite pasta dish (and it's the best storecupboard dinner of all time). I had a load of cherry tomatoes at their peak today so roasted them slowly at the bottom of the oven then threw them in to the pasta at the end - their juicy sweetness was a really delicious addition!


Prepare: 10 minutes

Cook: 1 hour or so

Serves: 4


300g cherry tomatoes

2 - 3 tbsp olive oil

6 garlic cloves, very thinly sliced

100g jar anchovies in oil

400g spaghetti

bunch of flat parsley, finely chopped

dried chilli flakes


1 Preheat the oven to 180C, gas mark 6. Tip the tomatoes into a small roasting tin, drizzle with a little oil then cover with foil and roast for at least an hour until very soft and juicy.


2 Meanwhile, very gently heat a couple of tablespoons of oil in small saucepan and cook the garlic slices for 10-15 minutes until very pale golden, don't allow it to brown or it will taste a little bitter.


3 Add the anchovies and their oil to the garlic pan and continue to cook gently for a few minutes, stirring until the anchovies disintegrate.


4 Now, cook the spaghetti in a large pan of very lightly salted boiling water.


5 Add a ladle or two of the pasta cooking water to the anchovy pan and season with plenty of black pepper.


6 Drain the pasta and return to the pan. Add the anchovy sauce, roasted tomatoes and their juices, the parsley and a few chilli flakes and toss well together. Divide between bowls and serve swiftly.



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