Tomato, Anchovy and Butter Pasta

Prep time: 10 minutes
Cook time: 25 minutes
Difficulty: easy

This is the kind of dinner that feels almost too simple to work and then absolutely does. Two cans of Ardmona tomatoes, anchovy, butter and capers baked until golden, mashed into a glossy sauce and tossed through short pasta. Salty, silky, bright with lemon and completely addictive. Served with a sharp iceberg wedge and that is dinner.
Made with 100 percent Australian tomatoes. Support local. Great tasting. Perfect for cooking.

2 x 400 g cans Ardmona Rich & Thick Diced Tomatoes with Paste Classic
4 to 6 anchovy fillets
150 g butter, cubed
2 tbsp pickled capers
1/2 lemon, juice
500 g short pasta such as ziti
extra virgin olive oil, to serve
salt, for seasoning

For the salad:

1 iceberg lettuce, cut into wedges
2 tbsp finely snipped chives
2 tbsp red wine vinegar
3 tbsp olive oil
salt, for seasoning

Heat the oven to 180 degrees fan forced.
Tip the Ardmona tomatoes into a shallow, heavy baking dish. Scatter over the anchovies and capers, dot with the butter, squeeze over the lemon juice and season lightly with salt.
Place in the oven and roast until bubbling and lightly golden around the edges.
Remove from the oven and use a potato masher to crush and combine everything into a glossy sauce.
Meanwhile cook the pasta in well salted water until al dente, then drain.
Add the hot pasta directly to the baking dish and toss well so the sauce coats every piece.
Drizzle with extra virgin olive oil

HINTS
1. Let the anchovies melt naturally in the oven rather than stirring early.
2. Reserve a little pasta water to loosen the sauce if needed.
3. Add chilli flakes before baking if you like gentle heat.