Recipe for hearty Pasta with a true Italian sauce – made with Tomato, Anchovy and Olives
200g uncooked fregola Sarda (or substitue other pasta)
2 litres water
2 tsp salt
one medium onion, thinly sliced
1 large clove of garlic, minced
1 Tbsp olive oil
pinch of chilli flakes (more if you like it spicy!)
200g chopped tinned tomatoes (more if you want a soupier sauce)
1 small tin of anchovies
100g sun-dried tomatoes in olive oil, drained
100g good quality olives (I used Sicilian Paterna cracked green olives)
Slowly bring the water to boil in a large pot. Once it is boiling rapidly, add the pasta and salt – turn up the heat if necessary to achieve a nice rolling boil. Cook for about 15 minutes or until al dente.
In the meantime, heat the olive oil in a large pan. Add the chilli flakes, onions and garlic and sautee over low heat, adding a little water whenever the pan dries out. Cook for 10-15 mins until the onions are very soft, then add the drained anchovies and stir until they “melt” into the onions and garlic. Add the chopped tomatoes, sun-dried tomatoes and olives and heat through.
When the pasta is cooked, drain in a colander and spoon into bowls. Divide the pasta and the sauce equally between the bowls and serve with a robust Italian red wine and a green salad.
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