A delicious recipe and the use of anchovies adds a subtle rich salty-savoury flavour and heart healthy omega-3 fatty acids.
Cook time: Prep 10 minutes & cook 40 minutes
- 3 tbsp olive oil
- 30g butter
- 1 small tin anchovies in oil, drained
- 1 sprig rosemary, leaves only, chopped finely
- 800g tin peeled plum tomatoes
- 75g parmesan, grated
- 1 tbsp cream (optional)
- 500g pasta (penne, fusilli, spaghetti or bucatini)
- Melt the olive oil and butter in a heavy-based frying pan over a medium-low heat. Add the anchovies and rosemary, mashing the anchovies until they melt into the oil and butter.
- Using scissors, chop the tomatoes while still in the tin, then add to the frying pan, mashing with a spoon to break them up further. Bring almost to a boil, then reduce the heat and gently simmer until the sauce is thick and rich – about 30 minutes.
- Meanwhile, cook the pasta according to the pack instructions in plenty of boiling salted water, then drain.
- In the last minutes of cooking, add two-thirds of the parmesan to the sauce, and a little cream if you like.
- Add the pasta to the sauce and serve with the rest of the parmesan sprinkled on top.
Written by Bev Walton, BSc Nutritional Science
I achieved a First-Class Honours degree in BSc Nutritional Science, Nutrition Sciences from the University of Reading and now have over 35 years experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for magazines and websites as well as ghostwriting for ebooks, Kindle and fully published books. I’m also a proud member of the Guild of Food writers.