A recipe from the Good Food collection.
500 g penne rigate
1/3 cup (80 ml) extra virgin olive oil
4 cloves garlic, crushed
4 anchovy fillets, finely chopped
2 small fresh red chillies, seeded and finely chopped
6 large, vine-ripened tomatoes, peeled, seeded and diced
1/3 cup (80 ml) white wine
1 tablespoon tomato paste
2 teaspoons sugar
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons shredded fresh basil
1. Cook the pasta in a saucepan of boiling water until al dente. Drain well.
2. Mean-while heat the oil in a frying pan, and cook the garlic for 30 seconds. Stir in the anchovy and chilli, and cook for a further 30 seconds. Add the tomato, and cook for 2 minutes over high heat. Add the wine, tomato paste and sugar, and simmer, covered, for 10 minutes, or until thickened.
3. Toss the tomato sauce through the pasta with the herbs. Season, and serve with freshly grated Parmesan, if desired.