Tomato & Anchovy Sauce with Spaghetti
A classic tomato sauce dish using Rizopia’s spaghetti
Ingredients
200g Rizopia Spaghetti
2 tbsp. olive oil
2 garlic clove, chopped
1 x tin anchovy fillets
1 x tbsp. parsley, chopped
1 x 400g tin chopped organic tomatoes
Himalayan salt & freshly ground black pepper to season
Handful of grated parmesan (optional)
Method
- In a small saucepan, fry the anchovies and garlic with the oil until lightly coloured.
- Add the parsley and mix together.
- Add the tomatoes, stir together and cook at a steady simmer for 30 minutes.
- Season to taste.
- MEANWHILE PREPARE PASTA
- Add pasta to a large pan of boiling water for 9 minutes, or until al dente, stirring occasionally. Drain, rinse with cold water and set aside.
- Add the pasta to the tomato sauce (this allows the flavours to be absorbed), mix well and serve immediately.
- Sprinkle with grated parmesan, if desired.
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