Sunday, 13 October 2013

Farfalle With Anchovy, Garlic and Tomatoes

1 garlic clove, crushed
2 anchovies
1 dash passata

8 baby plum tomatoes, quartered
5 basil leaves, torn
150g dried farfalle

olive oil

Put a pan of water on to boil. once boiling put a couple of pinches of salt into your boiling water and add the farfalle to cook.
Add a good glug of olive oil to a frying pan over a medium heat, then add the garlic and anchovies, cook for a couple of minutes then add the chopped tomatoes and passata. Stir for a couple of minutes and let cook till your farfalle is ready.

Once your pasta is cooked,
add it to the pan along with the torn basil leaves. Stir or toss for a minute or two to coat the pasta. Serve right away.

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