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Spaghetti in cherry tomato sauce

Name: Spaghetti in cherry tomato sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: /italian
Ingredients: 2 x 250g punnets cherry tomatoes, halved; 150ml olive oil; 6 garlic cloves, sliced; 2 long red chillies, seeds removed, finely chopped; 6 anchovy fillets in oil, drained; 1 tablespoon capers, rinsed, drained; 2 tablespoons white wine; 400g spaghetti; Juice of 1 lemon; 1/4 cup flat-leaf parsley, finely chopped; Grated parmesan, to serve

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35m

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by Valli Little

delicious. team

Oct 03, 2015

If you're stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.

2 x 250g punnets cherry tomatoes, halved
150ml olive oil
6 garlic cloves, sliced
2 long red chillies, seeds removed, finely chopped
6 anchovy fillets in oil, drained
1 tablespoon capers, rinsed, drained
2 tablespoons white wine
400g spaghetti
Juice of 1 lemon
1/4 cup flat-leaf parsley, finely chopped
Grated parmesan, to serve

Method

1.

Preheat oven to 180°C. Place cherry tomatoes on a baking tray, drizzle with 2 tablespoons oil and season. Roast for 20 minutes until collapsed and lightly caramelised.
2.

Heat remaining 110ml oil in a large frypan over medium heat. Cook garlic, chillies and anchovies for 1-2 minutes, stirring, until anchovies melt. Add capers, white wine and cherry tomatoes plus any cooking juices, bring to a simmer, then continue to cook, stirring, for a further 3 minutes until thick and rich. Taste, then adjust seasoning.
3.

Meanwhile, cook pasta according to packet instructions until al dente, drain, then toss with sauce. Add lemon juice and parsley, then sprinkle with parmesan.