Penne con Pomodoro e Acciughe

Penne with Tomato and Anchovy Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

You must use salted anchovies from Greek, Spanish and Italian delicatessens. Small tins of anchovies soaked in oil are not suitable.


  • 2 tablespoons olive oil
  • 50 g (2 oz) butter


Melt the oil and butter together in a large pan, and fry the garlic gently until light brown. Add the anchovies and rosemary and then mash them into the oil, almost to a paste. The anchovies do not need to cook, they just melt; this only takes a few seconds.

Add the tomatoes to the paste and stir to break them up. Bring to the boil, then reduce the heat and simmer until the liquid has e