French Market Recipe 2023 28
Penne à la sauce tomates anchois
Penne pasta with a tomato and anchovy sauce
Ingredients for 2 portions
- 50g Parmigiano Reggiano 18 months matured from the French market
- 8 white anchovy fillets
- 2 tablespoons capers
- ½ cup black olives with pips removed or black olive paste
- 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 penne works best)
- 2 tablespoons olive oil
Directions:
- Peel and slice onions
- 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 a 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 and grate parmigiano reggiano over the top
Pair with a glass of chilled Rose made by Gerard Bertrand from the Cotes des Roses near Narbonne, right down on the Mediterranean coast, available from the French Market shop or order online.
Bon Appetit!