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.
Serves 2 people
10 min approx preparation time
30 min approx cooking time
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)
