This is a fast pasta – by the time the spaghetti is cooked, the sauce is too.
- 250 g dried spaghetti
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, finely chopped
- 3 anchovies, chopped
- 1 tsp chilli flakes
- 1 tbsp tomato paste
- ½ cup white wine
- ½ punnet cherry tomatoes, halved
- 1 large handful parsley, roughly chopped
- Zest of 1 lemon
- 20 g Parmesan cheese, freshly grated
- Salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Add pasta to a pot of boiling salted water and cook as per packet instructions.
2. Heat oil in a large pan over a low heat and add the garlic and anchovies. Once the garlic becomes fragrant, add the chilli flakes. Add the tomato paste and cook for 15 seconds before adding the white wine. Bring to boil and swirl the pan. Add the tomatoes with a pinch of salt and pepper and toss through the sauce.
3. Once the pasta is al dente, use tongs to add directly to sauce. It’s okay if a little of the starchy water goes into the pan - it will give the sauce a lovely consistency.
4. Add parsley, lemon zest and small pinch of parmesan to the pan. Turn off the heat and toss through to combine. Serve topped with remaining parmesan.