December 19, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Spaghetti-in-cherry-tomato-sauce.jpg" srcset="https://img.taste.com.au/VU26Dlr5/w720-h480-cfill-q80/taste/2016/11/spaghetti-in-cherry-tomato-sauce-84353-1.jpeg 720w, https://img.taste.com.au/RlCiu1U8/w643-h428-cfill-q90/taste/2016/11/spaghetti-in-cherry-tomato-sauce-84353-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Spaghetti in cherry tomato sauce"
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(12) Rate it
4 Servings- Capable cooks
If you're stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.
Featured in
Spaghetti recipes, Pasta recipes
Ingredients
- 2 x 250g punnets cherry tomatoes, halved
- 150ml olive oil
- 6 garlic cloves, sliced
- 2 long red chillies, seeds removed, finely chopped
- 6 anchovy fillets in oil, drained
- 1 tablespoon capers, rinsed, drained
- 2 tablespoons white wine
- 400g spaghetti
- Juice of 1 lemon
- 1/4 cup flat-leaf parsley, finely chopped
- Grated parmesan, to serve
Method
Step 1
Preheat oven to 180°C. Place cherry tomato on a baking tray, drizzle with 2 tablespoons oil and season. Roast for 20 minutes until collapsed and lightly caramelised.
Step 2
Heat remaining 110ml oil in a large frypan over medium heat. Cook garlic, chillies and anchovies for 1-2 minutes, stirring, until anchovies melt. Add capers, white wine and cherry tomato plus any cooking juices, bring to a simmer, then continue to cook, stirring, for a further 3 minutes until thick and rich. Taste, then adjust seasoning.
Step 3
Meanwhile, cook pasta according to packet instructions until al dente, drain, then toss with sauce. Add lemon juice and parsley, then sprinkle with parmesan.
- Low sugar
Nutrition
2935 kj
Energy
37g
Fat Total
6g
Saturated Fat
7g
Fibre
15g
Protein
5mg
Cholesterol
372.35mg
Sodium
4g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little, Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au
Source: taste.com.au
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