Feeds:
Posts
Comments

Archive for the ‘Pasta’ Category

This is one of my staple “throw it together” pasta sauces. Generally whipped up when I have a crisis moment peering into the fridge and pantry. The recipe was inspired by one from the River Cafe but I tend to ignore things like the added cream etc which aren’t necessary.

I made this last night in order to take a meal to my friend Sue who has recently given birth to twins and is still in hospital. I have been absolutely appalled by the hospital food which all seems to look like boiled brown airline stew with overcooked peas on the side. No matter what it says on their menu.

It freezes very well so I will also be freezing her a couple of portions to reheat when she gets home from hospital.

The anchovies add richness and saltiness – but don’t give this sauce a fishy taste.

Tomato pasta sauce with rosemary and anchovies

3-4T olive oil
6 cloves of garlic, chopped
2T finely chopped fresh rosemary
6-8 anchovies, if you use the salted ones rinse them first
3-4 450g tins of Italian whole peeled tomatoes
1/2 cup grated fresh parmesan, plus extra to serve
salt to taste – optional, depending on how salty the anchovies are you may not require this

Heat the oil in a heavy pan. Gentle saute the garlic on low heat till softened but not turning brown and crispy. Add the rosemary and stir for a minute to infuse the flavour. Add the anchovies and stir them around until they are melted into the garlic mixture.

Tip in the tomatoes and roughly chop with a wooden spoon. Leave to simmer on low until the sauce thickens. Maybe 25-30 minutes. Add the half cup of parmesan. Serve with papardelle and extra parmesan.

Read Full Post »