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Ingredients
140ml (7 tablespoons) extra virgin olive oil, plus extra to serve
1kg assortment field grown (or cherry tomatoes), diced in half
10 Anchovies
Sea salt, to taste
1 bunch fresh basil, leaves picked
200g Parmesan, shaved
Method
Cook pasta according to packet instructions, drain and spread pasta over a large tray. Drizzle with 2 tablespoons of olive oil.
Place tomatoes in a large bowl. Lightly season with sea salt and freshly ground black pepper, then drizzle with about 4 tablespoons of remaining oil.
Add basil (if leaves are large, tear into smaller shreds) and set aside for an hour, if possible, to allow juices to form.
Place pasta in a serving bowl and toss with remaining olive oil and anchovies. Add tomato mixture, Parmesan and extra seasoning.
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