Roast tomato, anchovy and garlic spaghetti
Serves four people (1/2HEB or 3 syns each)
2 punnets grape tomatoes (baby plum tomatoes. You can also use cherry tomatoes but I find them too watery)
2T olive oil
1 x 50g can of anchovies (I used this and it's only 1/2 a syn for the whole can, it's only a teeny can but you only need a bit anyway Ocado: Anchovy Fillets In Extra Virgin Olive Oil Waitrose (Product Information))
4 fat cloves of garlic
1 bunch basil
Salt & pepper
1/2 tsp sugar
1 pack of spaghetti
Preheat the oven to 200C
Take out the anchovies from the oil and pat dry, chop finely.
Throw the tomatoes into a deep-ish baking tray, add the whole cloves (unpeeled) of garlic, chopped anchovies, salt, pepper, olive oil and sugar. Mix well. Roast for 30 - 45 minutes until the tomatoes are soft and slightly broken down.
10 minutes before the tomatoes are cooked, boil the spaghetti
When the tomatoes are ready, mash the garlic with a fork, it'll slip out of the skin easily. Discard skin and mash the garlic into the sauce, don't mash the tomatoes though!
Drain the spaghetti and add to the tomatoes, tear up the basil and add to the spaghetti. Mix well with a pair of tongs and serve with a sprinkle of parmesan on top and a side of balsamic roast veg!
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