Anchovy, Chilli & Tomato Linguine

INGREDIENTS

Anchovy

Cherry Tomato

Chillies

Garlic

Linguine Pasta

Lemon

Basil

Parsley

INSTRUCTIONS

Start by fairly finely dicing 2 cloves of Garlic and chopping 300g of Cherry Tomatoes into quarters.

Retain the stalks from the Tomatoes and pop them to one side.

Then, finely dice the Parsley and slice up 2 whole Chillies, leaving in the seeds.

Pop a sauce pan of heavily seasoned water on the hob and bring to the boil.

Drop in 150g of dried Linguine and once it’s in stick a frying pan on a medium to high heat.

Add the Olive Oil from a tin of Anchovy fillets to the pan and pop in 5/7 fillets.

Add 2 Tsp of the diced Garlic and pop in the Chillies.

Fry this off for 5 minutes, then, throw in the Cherry Tomatoes.

Pop the Tomato stalks in the pan and zest in a Lemon along with the juice.

Add a good splash of the Pasta water and a handful of the Parsley.

Season with a tiny pinch of Salt and a few good twists of black Pepper.

Toss the sauce together and then drain the Pasta and throw it into the sauce.

Toss the Pasta in the sauce and finish by tearing in some fresh basil leaves.

Give the Pasta one last good toss, remove the Tomato stalks and serve.

Enjoy