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Spaghetti with tomato, anchovy and cream sauce
- Prep time:
- Cook time:
- 20 mins
- Serves:
- 4
Everyone has a tin of tomatoes in their pantry – and Theo Randall uses them in this mid-week store cupboard dish
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Ingredients
- 300g spaghetti
- 1 clove Garlic, thinly sliced
- 2 tbsp Olive oil
- 400g tin Italian peeled Tomatoes
- 8 salted anchovy fillets, in olive oil
- 5 tbsp double cream
- 1 tbsp toasted Pine kernels
Method
1. In a large frying pan cook the sliced garlic gently in the olive oil until softened.2. Add the anchovies and cook for 1 minute, then add the tomatoes and cook until reduced by half, about 10 minutes. Pour in the cream and cook for a further 5 minutes. Season and add the pine nuts.
3. While the sauce is simmering, cook the spaghetti. When al dente, add to the sauce, stir and serve with shaved parmesan if desired.
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Latest Comment
Simple and tasty! Never had pine kernels before - they added an interesting dimension to the dish. Will definitely be having this again.
We had this on Sunday, it's absolutely fantastic,can't wait to try some more of the chef's receipes. We had bruschetta to start, yummy
This is REALLY good. Cheap, easy, quick but delicious