Anchovy and tomato bucatini pasta

Introduce

Chef :

Linda L.

Anchovy and tomato bucatini pasta

#cookwithlove I used to always think that non cheesy pasta isn’t that good, unless I have it in a good restaurant, but tonight I changed my mind. I cooked my first non-cheesy pasta and it tasted GREAT!!

Ingredient

Cooking time :

20 minutes

Half

pack Spaghetti / bucatini pasta

garlic cloves, finely chopped

small red chili, finely chopped

anchovy can, in oil

half

Cherry tomatoes, sliced in

Cooking instructions

* Step 1

The time to cook the pasta and prepaing the sauce was about the same. So I started to boil the pasta right before I started making the sauce

* Step 2

Use a slightly big pot so you can move the pasta to it once cooked instead of moving the sauce to the pasta pot and losing some of the oil!

* Step 3

Cook the pasta in boiling water and salt as per instructions. Mine took about 10-12 minutes for slightly al dente

* Step 4

Drain the anchovy and add its oil to the pot with a drizzle of olive oil. Add the garlic and chili, fry for 2 minutes until fragrant then add the tomato slices, black pepper and salt

* Step 5

Once the tomatoes are slightly soft, add a ladle of pasta water, reduce the heat and let the ingredients combine very well.

* Step 6

When the tomatoes are very soft, add the anchovy, then a minute later add another splash of pasta water. The sauce will have a slightly runny but oily consistency. Not too watery, not very dry.

* Step 7

The pasta should be cooked to al dente by now. Add it over the sauce, combine, still on medium to low heat, and add another splash of pasta water. Stir gently and that’s it!