{"id":2712,"date":"2020-08-05T04:55:29","date_gmt":"2020-08-05T04:55:29","guid":{"rendered":"http:\/\/mjmezza.com.au\/?post_type=recipes&p=2712"},"modified":"2022-04-05T01:59:37","modified_gmt":"2022-04-05T01:59:37","slug":"penne-cherry-tomato-sauce","status":"publish","type":"recipes","link":"https:\/\/mjmezza.com.au\/recipes\/penne-cherry-tomato-sauce\/","title":{"rendered":"Penne & Cherry Tomato Sauce"},"content":{"rendered":"
Sick of instant ramen and tinned tuna? Step it up without blowing the budget with this traditional pasta full of punchy flavour. If it\u2019s not the season for cherry tomatoes, swap for the tinned variety (a truly cheap meal), but you will lose the deeper, intense flavour that roasting imparts.<\/p>\n
Yes, there are anchovies in this recipe, but don\u2019t fret: you won\u2019t taste them. We promise. Used this way in a pasta sauce, they dissolve very easily and impart a complex, salty flavour that lends real depth to a dish that only takes around 20 minutes.<\/p>\n
Look for anchovies packed in olive oil, with nothing other than anchovies, olive oil and salt listed as ingredients. Since you won\u2019t use the entire jar in this recipe, top with olive oil if any remaining anchovies aren\u2019t covered, and they\u2019ll keep this way for around two months in the fridge.<\/p>\n
The uses for these salty little ocean critters are limited only by your imagination. Crush them with a little garlic and mix into melted butter for a flavourful dipping sauce for raw vegetables. Stuff halved capsicums with anchovies, garlic, basil and wedges of tomato and roast until soft and blackened. Saut\u00e9 with pinenuts and raisins and scatter over steamed broccolini for a tasty and healthy side dish.<\/p>\n
Anchovies are a quick and powerful way to bring oomph to your cheap meals.<\/p>\n
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Heat the oven to 180 degrees.<\/p>\n
Take a sip of wine. Contemplate your dream home.<\/p>\n
Halve the cherry tomatoes and place on a baking tray. Sprinkle with olive and salt, then roast for 20-25 minutes until wrinkled and slumped.<\/p>\n
Fill a large saucepan with water, salt generously then put on a high flame. When boiling, throw in the pasta.<\/p>\n
Get a frying pan onto a medium flame and pour in two tablespoons of olive oil. Add the anchovies, moving them around, crushing them a little with a wooden spoon until they dissolve into a salty, punchy ooze.<\/p>\n
Add the garlic, chilli and olives, then deglaze with a splash of white wine from your glass.<\/p>\n
Throw in the collapsed tomatoes, a sprinkle of sugar, and give everything a stir. Season if necessary (there should be plenty of salt from the anchovies and olives already).<\/p>\n
Drain the penne when it\u2019s just al dente, reserving half a cup of the water, and add both to the sauce. Toss, then leave for a few minutes to mingle.<\/p>\n
Finish your wine. Contemplate your dream holiday.<\/p>\n
Serve the pasta and top each bowl with a few spoonfuls of Monjay\u2019s marinated Goat\u2019s Feta, with salad on the side.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
YIELDS: 4 Servings (at $4 a serve!) COOK TIME: 30min Sick of instant ramen and tinned tuna? Step it up without blowing the budget with this traditional pasta full of punchy flavour. If it\u2019s not the season for cherry tomatoes, swap for the tinned variety (a truly cheap meal), but you will lose the deeper, […]<\/a><\/p>\n","protected":false},"featured_media":2709,"template":"","recipes-category":[53,57],"yoast_head":"\n