You will find tins of little Pachino tomatoes in any good Italian delicatessen. They take little or no cooking and when you cook them with anchovies which melt easily to make a sauce you have a meal in minutes.
Serves 4 (halves or doubles easily)
Salt and black pepper
1 garlic clove, peeled and cut in two
1 tablespoon olive oil
8 anchovies and a little of the oil in the tin or jar
1 tin of Pachino or cherry tomatoes
Parsley, freshly chopped
4 tablespoons freshly grated Parmesan cheese, freshly grated
1. Drop the penne into a large saucepan of fast-boiling well-salted water – it should take between 9-12 minutes to cook.
2. Gently fry the garlic in the olive oil until lightly golden, then remove.
2. While the pasta is cooking, add the anchovies to the garlicky olive oil and cook gently until they are soft and disintegrated. Poke them a little to break them down with a wooden spoon. Add the tomatoes and a little of the juice. Season with salt and black pepper, cook for 5 minutes over a low heat until the mixture is soft. Drain the pasta leaving behind a little of the starchy pasta cooking water. Stir the tomato and anchovy sauce into the pasta and stir. Add the parsley and serve with a bowl of grated Parmesan.
Cut out the bitter thin strip in the middle of both sides of the garlic clove before cooking. It aids digestion.