This's a tasty, quick and easy Italian dish which I saw Rick Stein making on his Mediterranean adventures and thought I had to try it. He had his with something similar to Gnochi - which I don't like, so I've substituted it with tagliatelle.
Ingredients required for 3-4 portions:
- 1 medium onion
- 4 gloves of garlic
- Extra Virgin Olive Oil
- 1 tin of Anchovies
- 15-20 cherry tomatoes
- half a lemon juice
- Cracked black pepper
- baby leaf spinach
Your olive oil is going to be the base of this dish - so don't be shy. Remember, olive oil is good cholesterol ;)
Heat your pan and olive oil, about 10 table spoons, add your chopped garlic and diced onions. Let these soften and add your anchovies. Make sure the anchovies are melted into the sauce before you add your halved cherry tomatoes. Cook until the tomatoes start to break down and then add your lemon juice and cracked black pepper. Add the spinach right at the end and let it wilt into the sauce. At this point the sauce may taste salty (this should be eliminated by the addition of the lemon juice) but remember, the sauce will intensify less once added to the tagliatelle.
Enjoy.
