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Sicilian Tomato Pasta
This is the perfect thing to make when it’s hot and tomatoes are at their sweetest and juiciest of the season. If you want to bulk this out with more vegetables, add roasted eggplant and/or pan-fried zucchini.
Prep Time
30 mins
Cook Time
15 mins
Serves
4–6
Dinner
Potluck
Italian
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Ingredients
1kg tomatoes, cored and diced
1 1/2 tsp flaky sea salt
1/4 cup extra-virgin olive oil
4 anchovies, chopped
2 cloves garlic, thinly sliced
1 tbsp capers, drained
1 tsp chilli flakes
500g dried pasta, such as strozzapreti, casarecce, or gluten-free alternative
1 tbsp red wine vinegar
freshly ground black pepper
50g pecorino, or parmesan, shaved with a potato peeler (optional)
1/2 cup basil leaves, torn, to garnish
Method
Place the chopped tomatoes in a large bowl with the salt and set aside for at least 30 minutes and up to 2 hours to release some of their liquid.
Bring a large pot of salted water to the boil.
Meanwhile, heat the olive oil in a large heavy-based pot over very low heat and add the anchovies, garlic, capers and chilli flakes.
Cook, stirring occasionally, until the anchovies have melted into the oil and the garlic has softened but not yet browned (8-10 minutes).
Cook the pasta, following the packet instructions, in your pot of boiling salted water, until al dente.
Drain, and transfer to your other pot with the melted anchovy mixture.
Add in tomatoes, red wine vinegar and pepper.
Stir to combine, then top with pecorino, if using, and basil. Serve family style from the pot.
