We have a personality on radio here who is not only a marvellous raconteur but also an excellent chef. We listen to him quite a bit and over the years have cooked some of his suggestions. This terrific recipe is one of his and is so easy to make when you have almost nothing in your pantry. I have tweaked it slightly by adding some sugar which takes the acidity from the tomatoes…
Tip: Tinned Italian tomatoes are the best – don’t know why – just are.. Do not fear the humble anchovy. They don’t so much add to the taste but give an underlying zing to the entire sauce. These are essential for this sauce…
Thanks Bob Hart – this is delicious – we also use it as a base for pizza – sensational!
This amount will serve 4-6 people depending on how greedy you are feeling…
800g tin whole peeled tomatoes
4 anchovy fillets
2 cloves garlic, grated
100 grams butter
Generous pinch of chilli flakes
1 teaspoon of sugar
Salt & pepper to taste
Balsamic vinegar to taste (optional)
Freshly grated parmesan cheese
Pasta of your choice cooked el dente
Set your oven to 190C.
Tip the contents of your tin of whole, peeled tomatoes into an ovenproof bowl and squeeze them through your fingers.
Add the anchovy fillets, garlic cloves, butter and a generous pinch of dried chilli flakes.
Check the seasoning, and add salt & pepper if required.
Roast this mixture in the oven, giving it a good stir every 10 minutes or so, for about 40 minutes, and then mash well with a potato masher.
Adjust seasoning and add some balsamic vinegar to give it a zesty zing…
Cook pasta according to packet instructions, reserve some of the cooking liquid and return pasta to the pot.
Add the tomato sauce and enough of the pasta water to thin slightly, and toss the pasta through the sauce for a couple of minutes.
Finish with another pinch of the chilli flakes and plenty of finely grated parmesan.
Choose your red wine carefully…
Bon Appetit! 🙂