Pasta with Anchovies and Basil Sauce
|Olive oil||8 Fluid Ounce (250 Milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Anchovy fillets||8 , reserve oil|
|Cherry tomatoes||10 Ounce, halved (2 Punnets)|
|Fresh basil leaves||20 , roughly chopped|
|Sun-dried tomatoes||12 , sliced|
|Egg fettuccine||1 Pound (500 Grams)|
|Fresh basil||1⁄2 Cup (8 tbs), chopped|
|Freshly ground black pepper||To Taste|
1. Heat the oil and saute garlic and anchovies until garlic is just yellow in color. Turn heat to very low, then toss halved tomatoes, basil leaves, sun-dried tomatoes and capers in with the anchovies and oil.
2. Cook pasta in boiling, salted water until al dente and drain thoroughly. Pour sauce over fresh pasta and garnish with fresh chopped basil and sprinkle black pepper to taste.