I know this feeling when you cann’t decide what to make for diner, because you want to cook something quickly but at the same time tasty. This pasta recipe is my latest discover. I spend only 30 min to cook it and I can tell that this dish is very simple but not boring. Roasted cherry tomatoes add freshness to the pasta and tandem of anchovies and sage create piquant accent!
My “secret” advice is to use freshly made fettuccine, it incomparably better then the dry one!
Piquant pasta with roasted cherry tomatoes and anchovies
Ingredients:
- fettuccine - 1 lb.
- cherry tomatoes - 1/2 lb.
- fresh sage leaves - 15-20
- anchovy fillet - 8-10
- minced garlic - 2 cloves
- freshly grated Parmesan - 1 cup
- sea salt - to taste
- extra virgin olive oil -
- freshly ground black pepper -
Instructions:
Preheat oven to 425 F. Place tomatoes on a deep backing sheet, drizzle with olive oil and sprinkle with half of chopped sage leaves. Season with a good pinch of salt, minced garlic and freshly ground black papper to taste. Bake for about 10 min, or until tomatoes are soft and begin to burst.
Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions (2-3 min for fresh pasta). Reserve about a 1/4 cup of the cooking liquid before draining the pasta. Return pasta to pan, add roasted tomatoes with all the juice, anchovies, fresh sage leaves and 1/2 cup of grated Parmigiano cheese. Drizzle with an extra virgin olive oil. Toss to coat, taste and re-season with some salt and pepper then serve with more grated Parmigiano.