I have been craving pasta for the past couple of weeks. Maybe my body is lacking something or more likely I was just wanting to eat pasta. I finally succumbed to the craving and made a scrumptious and very moreish meal, I think even my friend John would be impressed.
Anchovy, Garlic, Tomato Pasta
If you don’t want to make your own pasta, use your choice of store bought.
200g all purpose flour
2 large eggs
5ml olive oil
- Place the flour on a counter top and create a mound with a crater in the middle. Put the eggs, salt and oil into the crater.
- Beat the eggs with a fork and gradually incorporate the flour until all the egg is incorporated into the flour. The dough should be of a rough consistency, feel slightly sticky to the touch and moist. If it’s too sticky sprinkle a bit more flour on the mixture.
- Using the palm of your hand push the dough down and away from you. Flip it back towards you and fold it in half. Once again push the dough down and away from you, rotating the dough so that it kneads in every direction. Continue until the dough becomes smooth.
- Wrap the dough in cling film and rest for 20 minutes. Don’t put it into the fridge. I sometimes even skipped this step.
- If you don’t have a pasta machine to roll out your pasta, using a rolling pin, roll dough until flat and fairly thin.
- Roll the entire dough up like a pancake and cut into slices. The width of the cut will determine the thickness of your pasta. Unravel the pasta into strips.
- Cook for three to five minutes until al dente in a generous amount of boiling salted water, stirring occasionally to separate strands and prevent sticking.
15 ml olive oil
20 anchovies – more if you can resist eating them straight from the bottle
1 tin Italian tomatoes chopped
3 garlic cloves crushed
Salt and black pepper to taste
Fresh coriander and flat leaf parsley chopped for serving
- Mash the anchovies in the oil in a pan.
- Add the tomatoes and sugar and reduce by half.
- Add the garlic and salt and pepper to taste.
Add your drained pasta to the pan with the tomatoes sauce. Once plated, top with the coriander and parsley.
A few shavings of parmesan wouldn’t go a miss here either.