Name: Penne con Pomodoro e Acciughe (Penne with Tomato and Anchovy Sauce)
Yield: Serves 6
Cuisine: Italian
Ingredients: sea salt; 250 g (9 oz) penne, rigatoni or conchiglie; 1 × 800 g (1.¾ lb) tin peeled plum tomatoes; 10 salted anchovies, washed and dried; 2 tablespoons fresh rosemary leaves, finely chopped; 120 g (4.½ oz) Parmesan, freshly grated; 150 ml (5 fl oz) double cream; 2 garlic cloves, peeled and sliced; 2 tablespoons olive oil; 50 g (2 oz) butter

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

2 tablespoons olive oil
50 g (2 oz) butter

Europe
Italy
Main course
Pescatarian
Mediterranean

Method

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

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Ingredients

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