Ingredients
- Spinneysfood Mediterranean Extra Virgin Olive Oil 100ml
- Discovery by Spinneys Basil Tops A handful
- Golden cherry tomatoes, halved 500g
- Garlic cloves, finely sliced 3
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Fine Caster Sugar 1 tbsp
- Discovery by Spinneys Paccheri 300g
- Stracciatella 200g
- Ortiz anchovy fillets 12
Nutrition (Per serving)
- Calories 280
- Fat 25g
- Saturates 4g
- Protein 25g
- Carbs 17g
- Sugars 7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Paccheri with golden tomatoes, anchovies and basil oil
Italian 10 Mins Prep · 25 Mins Cook
- Heat the oil in a large pan over a medium heat. Fry the basil leaves in batches for 20–30 seconds until translucent and crisp. Set aside.
- In the same pan, add the tomatoes, garlic, a good pinch of salt and the sugar. Simmer for 12–15 minutes, crushing some of the tomatoes with the back of a spoon, until they collapse into a jammy sauce.
- Meanwhile, cook the paccheri in a large pot of salted boiling water for 18 minutes, reserving a quarter of the pasta water.
- Add the paccheri to the pan with a splash of the pasta water and cook for a further 2 minutes, tossing gently, until each tube is coated in the glossy sauce.
- Spoon a small portion into each bowl and top with a generous dollop of stracciatella, three anchovies and a few of the fried basil leaves.