How to Make Sun-dried Tomato and Anchovy Pasta

Tomato and anchovy pasta is a classic Italian dish that is delicious as well as elegant in presentation. Ideal for impromptu dinner parties or weekday meals, tomato and anchovy pasta relies on quality ingredients and simple, bold flavors to create a rich, satisfying pasta dish. Serve with a mixed greens salad, a loaf of hot Italian bread with extra virgin olive oil and balsamic vinegar and a glass of full-bodied white wine with just a touch of sweetness to balance the saltiness of the anchovies.

Things You'll Need

• 1/2 lb. Roma tomatoes, halved
• 6 oz. sun-dried tomatoes
• 1 oz. pine nuts
• 1 oz. sultanas
• 2 oz. canned anchovies, halved
• 2 tbsp. tomato paste
• 1 lb. dried penne pasta

Instructions

1. Preheat the broiler. Place the halved tomatoes under the broiler and cook for 10 minutes. Set aside to cool and then remove the skin when they are cool enough to touch.

2. Place the pine nuts on a cookie sheet and toast under the broiler for 2-3 minutes or until golden brown.

3. Soak the sultanas in a bowl of warm water for 30 minutes. Drain and rinse.

4. Place the tomatoes, sun-dried tomatoes, pine nuts and sultanas in a large sauté pan and cook over low heat for 3-4 minutes.

5. Add the anchovies and tomato paste to the sauté pan and cook for an additional 2-3 minutes over low heat.

6. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and return to the saucepan to keep warm.

7. Transfer the pasta to a large serving platter and top with the sauce. Serve immediately while hot.

References

• Cooks

Resources

• All Recipes--Italian Recipes
• The Italian Chef--Italian Recipes