You will find tins of sweet 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 20 minutes.
Serves 4 (halves or doubles easily)
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
Salt and freshly ground black pepper
Parsley, basil or other fresh herb chopped
4 tablespoons freshly grated Parmesan cheese, freshly grated
1. Make the Tomato and Anchovy sauce. Gently fry the garlic in the olive oil until lightly golden, then remove.
2. While the pasta is cooking, add the anchovies and a little oil from the tin to the garlicky olive oil and cook gently until they are soft and disintegrated. Add the tomatoes and their juice. Season with salt and black pepper and cook the sauce for 20 minutes over a low heat stirring from time to time to stop it sticking.
3. Ten minutes before the sauce is done, cook the pasta. Drop the penne into a large saucepan of fast-boiling well-salted water – it should take between 9-12 minutes to cook. 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 herbs 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 to aid digestion.
Pachino tomatoes are those little sweet cherry tomatoes. If you can’t find them use any good quality tinned tomatoes. Read how to choose a good quality tinned tomato here.