Recipe for Penne with Tomato and Anchovy Sauce ( Penne Con Pomodoro E Acciughe ) 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl olive oil
50 gm butter
2 clv garlic peeled and sliced
10 x salted anchovies washed and dried
2 tbl fresh rosemary leaves finely chopped
1 x 800g tin peeled plum tomatoes
150 ml double cream
120 gm parmesan freshly grated
250 gm penne rigatoni or conchiglie
Instructions:
Instructions: Melt the oil and butter together in a large pan and fry the garlic gently until light brown.

Add the anchovies and rosemary and then mash them into the oil almost to a paste.

The anchovies do not need to cook they just melt; this only takes a few seconds.

Add the tomatoes to the paste and stir to break them up.

Bring to the boil then reduce the heat and simmer until the liquid has evapourated and the tomatoes have become a sauce about 30-45 minutes.

Finally add the cream and bring to the boil stirring then add most of the parmesan.

Cook the pasta in a generous amount of boiling salted water then drain thoroughly.

Stir into the sauce and serve with the remaining Parmesan.

You must use salted anchovies from Greek Spanish and italian delicatessens. Small tins of anchovies soaked in oil are not suitable.

Serves 6

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