Farfalle with orange and tomato sauce
Photo by Tam West
|2 Tbsp||Olive oil|
|1 medium||Red onion, finely sliced|
|2||Garlic cloves, crushed|
|6||Medium tomatoes, peeled, seeds removed, flesh roughly chopped|
|2 fillets||Anchovies, drained and mashed|
|1 tsp||Tomato paste|
|½||Orange, finely grated zest only|
|1||Orange, juice only|
|1 pinch||Red chilli, flakes|
|350 g||Farfalle pasta, dried|
|1 small handful||Flat leaf (Italian) parsley, roughly chopped|
- Place a large saucepan of lightly salted water on to boil.
- Heat the olive oil in a frying pan over low heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for a further 30 seconds. Add the tomatoes, anchovies, tomato paste, orange zest and juice and chilli flakes. Simmer gently until hot.
- Meanwhile, cook the farfalle pasta in the boiling water until al dente. Drain (reserving 1 cup of cooking water if you need to let down your sauce), and toss in the sauce. Top with the parsley.
- Serve with pan-fried or barbecued fresh salmon pieces. A green salad would be great here too.