This is a pasta I put together many years ago. It’s very simple and the flavour combinations are quite obvious so it’s by no means revolutionary. I would call it delicious though, because it includes one of my most favourite combinations – garlic and anchovies.
It’s a glorious tangle of fine pasta, oven roasted tomatoes and wilted arugula all coated in an oil of melted anchovies and flecks of garlic. Oh, and it does has a hint of chili as well – certainly optional but the little extra kick is really, really good.
Perfect for a quick Friday night dinner after a long week at work – or for that Saturday lunch when you feel like something a little more nourishing than a sandwich.
as you can see I got a little snap happy…
454 grams/1 pound angelhair pasta (fresh is great if you have it at hand)
350 grams/12 ounces grape tomatoes
80 grams/2.8 ounces arugula (rocket)
1 tin anchovies
3 large garlic cloves, finely chopped
4 tablespoons olive oil
1/2 teaspoon salt
freshly ground pepper
Preheat your oven to 375f/190c. Slice the grape tomatoes in 1/2 and place them in a bowl with two tablespoons of the olive oil, the salt and a couple of grinds of the black pepper. Gently stir to ensure the tomatoes are coated with the oil and seasoning – lay out on a large baking dish. Place in the oven and roast for 10 – 15 minutes or until tomatoes are soft. Set aside.
Meanwhile chop anchovies until they almost form a paste (I usually use a cleaver and chop and re-chop). Heat the remaining two tablespoons of oil in a frypan and over a medium to low heat, gently cook the anchovies and the garlic together for around 2 – 3 minutes. The anchovies will almost melt into the oil and and form a thick and fragrant paste. Remove from heat, mix through the chilis and set aside.
Cook pasta as per packet directions. Drain and place in a big bowl. Mix through the anchovy, garlic and chili mixture and ensure all the pasta is coated. Gently mix through the roast tomatoes and the rocket. Serve on a large platter.
Notes: Using fresh chili is my preference but I couldn’t find any today. If you do decide to go with fresh ensure you remove the seeds and use it to taste – a little at a time so you don’t get one hell of a shock.
© 2011, Michelle. All rights reserved.
