One of my old time faves, an afterschool club banger. Jazzed up a little for a more sophisticated me. Anelli pasta for them classic lil hoops, tossed in a slow cooked tomato sauce. I add chilli flakes and a lil anchovy for that umami hit, but this could totally be veggie/vegan.
Pile onto thick toasted white bread (obvz must be buttered) to soak up that sauce. Top with pecorino romano and good drizzle of extra V.
Recipe Serves 2-3
Total Cook Time: 1hr
INGREDIENTS
150g Anelli pasta
120g cherry tomatoes
1 can of good quality plum tomatoes I use MUTTI
3 cloves garlic finely chopped
Chilli flakes
1-2 Anchovies - optional
1/2tsp sugar
Salt and pepper
Thick slices of white bread
Pecorino cheese/ fave cheese
Fresh basil
Extra V olive oil
Butter
METHod
Preheat oven to 200C. Roast cherry tomatoes in a little olive oil and salt for 15-20min until blistered.
Meanwhile in a saucepan fry off the garlic and some chilli flakes in 1tbsp of olive oil for a minute, if using add in the anchovies allow them to break down before adding in the plum tomatoes with 1/2 can of water, crush them with the back of your spoon then simmer uncovered on low for 45mins until jammy.
I a wizzed blitz the jammy tomatoes, with the roasted tomatoes and sugar; blitz until really smooth. Season with black pepper and go easy on the salt as you will be adding some salty starchy pasta water later to loosen in up. Return the smooth sauce to the pan to keep warm.
Boil the anelli pasta in salted water until al dente, transfer the pasta to the sauce along with around 1/4 cup of pasta water, add more pasta water if needed to get to your desired saucey consistency. Allow to marinade together on a low heat whilst you toast and butter your bread. By the time that's done the pasta will be completely cooked through.
Pile the sketty hoops onto your buttered toast, top with pecorino, fresh basil and a good glug of olive oil.
Nostalgia at its finest.