Amy Sinclair

Name: Amy Sinclair
Ingredients: 6 tablespoons olive oil; 4 cloves of garlic, peeled and very thinly sliced; 2 big handfuls of pinenuts; a big handful of raisins; 12 salted anchovy fillets; 3 heaped tablespoons tomato purée; a large wineglass of red wine; 100g/3½oz stale breadcrumbs; 455g/1lb dried margherita pasta

www.newideafood.com.au

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Servings: 4

Cost: $8.56 /serving

Ingredients

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6 tablespoons olive oil4 cloves of garlic, peeled and very thinly sliced2 big handfuls of pinenutsa big handful of raisins12 salted anchovy fillets3 heaped tablespoons tomato puréea large wineglass of red wine100 grams/3½oz stale breadcrumbs455 grams/1lb dried margherita pasta

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Instructions

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Step 1

Heat a pan, add the olive oil, then add your garlic and fry slowly. As it begins to colour, add the pinenuts, raisins and anchovies and continue frying for 2 minutes until the anchovies have melted.

Step 2

Add the tomato purée and the wine and stir well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like passata, but if you think it needs thinning down, add a little water.

Step 3

Heat a little oil in a separate pan, add the breadcrumbs and fry until toasted, crunchy and golden. Leave to cool on kitchen paper. Meanwhile, cook your pasta in boiling salted water according to the packet instructions.

Step 4

Drain and mix with the sauce. Check the seasoning and divide on to 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the breadcrumbs.