Ooh, this was DELICIOUS. Soooooo good. So easy too. Rustled up, scoffed up and washed up before sundown. Fab for a week-night dinner.
It’s a bit of a variation on another recipe I have from Hector, his Famous Pasta Pomodoro – similar ingredients, although no garlic in this one. Cor. Give this one a go if you like tomatoes and anchovies. I used the best anchovies I have found here in the UK so far. These little beauties:
I used cherry tomatoes, as that is what I had knocking around, plus tagliatelle – ditto. It was really, really good. I made about 1/4 of Hector’s recipe for me myself and I, and it was a good hearty portion, so I think his “serves 2-3” would furnish very large helpings indeed. GOOD!
Hector Elizondo’s Baked Tomato Pasta
2 pounds tomatoes, cut into thick into thick slices
1 can (2 ounces) anchovies, undrained
Black pepper, to taste
1 pinch red pepper flakes
1/2 cup extra virgin olive oil
1 pound spaghetti or linguine
Salt, to taste
2 tablespoons chopped parsley, for garnish
1/4 cup Parmesan cheese, for garnish
Preheat oven to 400 degrees F / 200 degrees C / gas mark 6. Arrange half of the sliced tomatoes in bottom of an ungreased 13 inch by 9 inch baking dish and top with anchovies. Sprinkle with black pepper and red pepper flakes. Top with remaining tomatoes and olive oil. Bake 20 minutes.
Meanwhile, cook and drain pasta. Place baked tomato mixture in a large serving bowl. Add salt and pepper to taste. Toss with hot cooked pasta. Sprinkle with parlsey and grated Parmesan cheese, if desired.
Makes 2 to 3 servings.
Nooooo to anchovies!
I suppose I could always leave those out.
You could indeed – I love those little fellas though!