Spaghetti in cherry tomato sauce

By Alqualonde

If you're stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.

Ingredients

• 2 x 250g punnets cherry tomatoes, halved
• 150 ml olive oil
• 6 garlic cloves, sliced
• 2 long red chillies, seeds removed, finely chopped
• 6 anchovy fillets in oil, drained
• 1 tbs capers, rinsed, drained
• 2 tbs white wine
• 400 g spaghetti
• Juice of 1 lemon
• 1/4 cup flat-leaf parsley, finely chopped
• Grated parmesan, to serve

Details

Adapted from taste.com.au

Preparation

Step 1

1. Preheat oven to 180°C. Place cherry tomato on a baking tray, drizzle with 2 tbs oil and season. Roast for 20 minutes until collapsed and lightly caramelised.

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.

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.