Lucy Tweed’s Comforting, Garlic-heavy Midnight Pasta
  1. In a deep frypan with a lid, pan fry the shallot and cherry tomatoes in olive oil over medium to high heat for three minutes.

  2. Add garlic, tomato paste, chilli and anchovies and saute for a further 2 minutes.

  3. Add the pasta, 700 ml water and parsley, toss well then reduce heat to medium and cover for five minutes or until water is nearly evaporated and the pasta is al dente.

  4. Toss pasta with parmesan and an extra drizzle of oil.

  5. Serve immediately or eat straight from the pan.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

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