Sun-Dried Tomato and Anchovy Bucatini
Ingredients:
This pasta recipe is quick, easy, and absolutely delicious – perfect for any day of the week. Whether it’s for your family or friends, this dish will have them talking about it for a long time to come!
Prep: 30 mins. Servings: 4
- 1 pack (500g) Paone 1878 bucatini.
- ZONA Gourmet Sea Salt Flakes
- 1/4 cup (60ml) Olivar SANTAMARIA EVOO, plus extra for drizzling
- 1/2 small red onion, very thinly sliced
- Crushed red chili flakes
- 4 anchovy fillets in oil, drained
- 5 tablespoons tomato paste
- 100g ZONA Organic Sun-Dried Tomato in Olive Oil.
- Lots of grated parmesan cheese
- Basil leaves
Preparation
STEP 1
Start by bringing a large pot of salted water to a boil.
STEP 2
Meanwhile, heat 1/4 cup of extra virgin olive oil in a large frypan or a heavy-based pan over medium heat. Add the thinly sliced red onion and season it with salt and a pinch of red chili flakes. Cook and stir occasionally for about 10-15 minutes or until the onion is completely cooked through but not browned.
STEP 3
Add the anchovy fillets and stir them into the onion mixture for about 30 seconds until they melt into the pan. Then, add two tablespoons of tomato paste and cook for about 90 seconds or until the paste turns a brick-red color and sticks to the bottom of the pan.
STEP 4
Pour in the sun-dried tomatoes, scraping any bits off the bottom of the pan with a wooden spoon. Season with salt and reduce the heat to medium-low. Cook and swirl the pan occasionally until the sauce thickens and has a delicious taste. Add more salt and red chili flakes if desired. Keep the sauce warm and set it aside.
STEP 5
Cook the bucatini or spaghetti pasta in the boiling water as directed on the package. Reserve one cup of the cooking water and drain the rest.
STEP 6
Add the drained pasta into the frypan, along with 1/2 cup of the reserved cooking water. Toss everything together to coat the pasta well in the sauce. Cook and toss the pasta occasionally until each piece is coated with the sauce perfectly.
STEP 7
Take the frypan off the heat and transfer the pasta into a large bowl or four smaller ones. Top each bowl with lots of grated parmesan cheese, pieces of basil leaves and a drizzle of olive oil.
