How to Make a Fresh Everyday Pasta Recipe That Can Be Made in Minutes
This recipe is so quick and easy to make, it's become a weekly go to when I'm pushed for time but still want something fresh and delicious. I hope you like it too!
- 2 tbsp olive oil
- 2 anchovy fillets, roughly chopped
- 1/2 tsp dried chilli flakes
- 2 garlic cloves, finely sliced
- 250g small tomatoes, halved (baby plum tomatoes work well)
- Splash of dry white wine or sherry
- 1 kettle boiling water
- 150g dried spaghetti
- Salt and black pepper
- Parmasan cheese, for grating
- Heat the oil in a large frying pan over medium-high heat. Add the garlic, anchovy and chili flakes and cook gently for a few minutes until the anchovies have dissolved.
- Add the tomatoes and turn the heat up high. Once some of the tomatoes start to stick a little to the pan, add the wine or sherry. Keep at high heat for 2-3mins whilst using a spatula to get a all the carmalised bits off the pan.
- Turn the tomatoes down and leave to simmer. Next fill a large saucepan with boiling water and season with a good pinch of salt. Add the spaghetti and cook til it's just a little under being al dente.
- Using some tongs drag the spaghetti from saucepan into the frying pan and toss with the tomato mixture. Cook on a medium heat, stirring occasionally until the pasta is cooked to your preference (use some of the pasta water if it's getting a little dry).
- Season with salt and pepper and serve immediately in warmed pasta bowls with plenty of Parmesan grated on top.