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Add a photoServings: 6
Ingredients
- 2 Tbsp. extra virgin olive oil
- 50 gm butter
- 2 clv garlic peeled and sliced
- 10 x salted anchovies washed and dry
- 2 Tbsp. fresh rosemary leaves finely minced
- 1 x 800g tin peeled plum tomatoes
- 150 ml double cream
- 120 gm parmesan freshly grated
- 250 gm penne rigatoni or possibly conchiglie
- Â Â sea salt
Directions
- Heat the oil and butter together in a large pan and fry the garlic gently till light brown.
- Add in the anchovies and rosemary and then mash them into the oil almost to a paste.
- The anchovies don't need to cook they just heat; this only takes a few seconds.
- Add in the tomatoes to the paste and stir to break them up.
- Bring to the boil then reduce the heat and simmer till the liquid has evapourated and the tomatoes have become a sauce about 30-45 min.
- Finally add in the cream and bring to the boil stirring then add in most of the parmesan.
- Cook the pasta in a generous amount of boiling salted water then drain thoroughly.
- Stir into the sauce and serve with the remaining Parmesan.
- You must use salted anchovies from Greek Spanish and italian delicatessens. Small tins of anchovies soaked in oil are not suitable.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 232 | |
| Calories from Fat 189 | 81% |
| Total Fat 21.49g | 27% |
| Saturated Fat 11.31g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 379mg | 16% |
| Potassium 65mg | 2% |
| Total Carbs 2.57g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.21g | 0% |
| Protein 8.01g | 13% |
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