Suzanne’s recipe 37 – 2015 Penne aux anchois
To celebrate Heritage day I decided to try a recipe which appeals to my very mixed heritage which includes French and Italian ancestry amongst others. Some of my favourite food stems from the fusion of the Mediterranean cuisine around the south of France, particularly Nice, where the abundance of anchovies from the Med, garlic, ripe tomatoes, black olives, capers mixed with pasta from Italy make a wonderful meal. I have recently started stocking anchovies in the Cape Town shop and also have capers and black olives from France. This dish is so simple to make all you have to do is cook all the ingredients together, boil the pasta and combine everything and Voila! You have a dish that is redolent of all the great Mediterranean flavours. I recommend pairing this with a Triennes Rose, a dry Rose from Provence made from Cinsaut grapes grown 30km inland of the Mediterranean sea.
Ingredients for 2 guests:
- 50g Parmigiano Reggiano 18 months matured from the French market
- 8 anchovy fillets from the French market
- 2 tasblespoons capers from the French market
- 1 packet of Black provencal Olives (1/2 cup) with pips removed
- 1 cup ripe cherry tomatoes
- 2 garlic cloves sliced
- 1 cup canned Italian cooked and peeled tomatoes
- 3 cups of Penne pasta ( you can use other pasta shapes but pennes works best)
- 2 tablespoons olive oil
A bottle of Triennes Rose from the Vars availble at the French Market shop in Cape Town
- In a heavy based frying pan, lightly fry the sliced garlic in olive oil until golden
- Add the canned tomatoes and mush the pulp with a spoon until chunks broken into small pieces
- Add the anchovies, olives (without pips), capers, cherry tomatoes
- Gently simmer this mixture for at least 15 minutes
- Bring large pot of salted water to boil and add the penne (pasta).
- Boil as per directions until al dente (slightly hard)
- Strain off all the water then add pasta to the sauce
- Mix the pasta well into the sauce until it is thoroughly coated.
- Serve in a large bowl (or individual bowls) and grate parmigiano reggiano over the top
Pair with a glass of chilled Rose made by Triennes from the Vars region.