SERVES 4
500g cherry tomatoes
2 banana shallots
2 tsp finely sliced medium-hot red chilli
3 tbsp good olive oil
sea salt and black pepper
2 tsp balsamic vinegar
8 anchovy fillets thinly sliced across
100g mixed pitted olives sliced
large handful coarsely chopped flat-leaf parsley plus extra to serve
300g casarecce or other pasta shapes
- For the sauce, preheat the oven to 220C/200C fan/gas 7. Spread the cherry tomatoes over the base of a large roasting pan. Peel the shallots, halve them lengthways and slice. Scatter the shallots over the tomatoes, separating out the strands, followed by the chilli. Drizzle over the oil, season and roast for 25 minutes or until golden at the tips. Remove from the oven, drizzle over the balsamic vinegar and scatter over the anchovies and olives, then the parsley.
- At the same time, cook the pasta according to the packet instructions or until just tender. Drain the pasta, then scatter it over the sauce ingredients and gently combine. Finish with extra chopped parsley.