This really is a ten minute meal, five ingredients and you have pasta with a beautiful sauce and minimal fuss.
Full of fresh tomatoes, I use cherry tomatoes here, kids love cherry tomatoes for some reason! The recipe works just as well with Roma tomatoes, just deseeded them and cut into chunks.
To make it vegetarian just omit the anchovies and for gluten free use gluten free spaghetti.
This serves 4-6 depending on appetite and side dishes. I like to serve it with a green salad but the boys would rather it is served with garlic bread!
500g spaghetti, regular or gluten free
splash of olive oil
2 garlic cloves, sliced
4 anchovy fillets, drained
400g cherry tomatoes
salt and pepper
Bring a large pan of salted water up to the boil, add a splash of olive oil and pop the spaghetti in.
In a large frying pan heat a splash of olive oil over a medium heat, once hot add the garlic and cook without letting it burn, for 1min.
Add the anchovies and stir in, they will break down to nothing.
Now, add the tomatoes and stir well.
Over a low heat let the tomatoes warm up and begin to let their juice run. You don’t want them to collapse completely, rather, a few are mushy but they still hold their shape.
Once the pasta is cooked, drain, reserving 1/2 cup of cooking liquid.
Pour the pasta and liquid into the tomatoes, season and stir through. There won’t be lots of liquid, it should be enough to coat the pasta.
Serve in warmed bowls.