Anna Ws Pasta with anchovies and tomato (von Jamie Oliver)
30 mins
30 mins
Ingredients
- 6 TABLESPOONS olive oil, plus a little more
- 4 garlic cloves, peeled and cut into very thin slices
- 12 salted anchovies
- 2 une grosse poignée de pignons
- 1 big handful of raisins
- 3 heaped Tbsp Tomato paste
- 1 large wine glass red wine
- 100 g Breadcrumbs
- 500 g Margherita, alternatively tagliatelle or spaghetti
- 7-10 Tbsp Sea salt and freshly ground black pepper
Directions
- 1
Heat a pot, pour in the oil and gently sauté the garlic in it. As soon as it takes on some colour, add the anchovies with the pine nuts and raisins and fry over a low heat for 2 minutes until they melt.
- 2
Stir in the tomato paste and red wine thoroughly and let the sauce simmer at medium temperature for 3 minutes. The sauce should be quite thick, similar to pureed tomatoes from a jar.
- 3
But if the sauce seems too concentrated, you can add a little water.
- 4
Heat some extra oil in a pan and fry the breadcrumbs until golden brown and really crispy. Drain on kitchen paper and let it cool down.
- 5
Meanwhile, cook the pasta in a large pot in boiling salted water according to the package instructions al dente and strain. Mix with the sauce, season to taste and arrange on individual plates. If the pasta is turned up into spirals with the help of tongs, it will also be visually very interesting.
- 6
Finally sprinkle the crumbs over it.
- 7
Tip from Jamie Oliver: You could also make it with tagliatelle or spaghetti, but it becomes more real with Margherita - that's ribbon noodles with a wavy side. The sauce tastes amazing and the raisins and pine nuts give it a typical Sicilian touch.
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