Pasta with two colour tomato, roasted garlic and anchovy sauce

Preparation time: 20 minutes
Main course, serves 4

These are the ingredients you need

300 g tagliatelle - 500 g yellow and red cocktail tomatoes, sliced - 4 anchovies (from a can or jar) - 8 cloves garlic, unpeeled - handful of pitted olives - 6 tbsp olive oil - large bunch of parsley, finely chopped


Heat the oil and the unpeeled garlic in a very small pan on a low heat until the garlic begins giving off an aroma and starts browning on the outside. Take the garlic cloves out of the oil and allow to cool a little. Heat the oil again in a frying pan on a low heat and melt the anchovies in it. Meanwhile, cook the tagliatelle according to the instructions on the pack. When the anchovies have melted, place the sliced tomatoes, olives and parsley in the pan and heat for a further two min. Season with freshly ground pepper. Squeeze the softened garlic out of the cloves and stir the soft garlic through the tomato mixture. Drain the pasta and serve with the tomato sauce.

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