SERVES 4
This is an adaptation of a recipe I discovered when I was about 10. I was with my Dad and sister at this tiny Italian restaurant in Kingston. The original recipe featured beautiful big tiger prawns that were simply fried and adorned the top of the dish, but now a long-standing veggie these don’t feature. If you are not a veggie, add them. It is the cherry (or prawn) on top! So excited by the dish my Dad asked if we could watch them make it in the kitchen, and this is where we learned the secret recipe. Only a few times has a dish truly stayed with me, and this was one of those that on reflection, was part of my journey to Northern Pasta.
Ingredients
4oog Northern Pasta Co. Casarecce/Radiatori
Olive oil
5 x Garlic Cloves finely sliced
2 x Red Chillies finely sliced, seeds removed
8 x Anchovy fillets
1 tbsp Tomato Puree
1 x Tin Cherry Tomatoes
2 tsp Fish / Veg Stock
1 tbsp Capers
2 tbsp Green Pesto
Parsley to garnish
Parmesan to garnish
Optional extras:
Fried King Prawns or Fried mushrooms
Method
To a saute pan add 2 tbsp of olive oil, the garlic & chilli. Fry for 2 minutes or until the garlic starts to turn golden.
Now add your anchovy fillets, and combine until they begin to breakdown, approx 2 minutes.
Add your tomato puree, followed by your tin of tomatoes. Fill a quarter of your empty tomato tin with water and add to the pan with your veg stock powder. Stir and leave to simmer for 5 minutes.
Bring a large pan of salted water to the boil, then add the pasta & stir well.
Break down the tomatoes with the back of your spoon. Add in your capers and pesto and stir gently. Leave to simmer for a further 5 minutes.
Once the pasta is al dente, drain, reserving some of the cooking water to loosen your sauce.
Add your pasta to your saute pan and toss in all that gorgeous sauce.
Serve with a grating of parmesan and a sprinkle of parsley, or an extra drizzle of pesto.
Enjoy!
