Pasta with Anchovy Butter and Tomatoes

On the days you don’t feel like cooking, make this. A very simple pasta dish, made nutritious and flavoursome thanks to the anchovies. This easy-peasy pregnancy recipe takes no time at all to throw together. You’ll be glad you bothered to cook (rather than order take out). Enjoy.

| Serves 4 |

Ingredients

250g quality spaghetti (gluten free if you wish)

4 tbsp unsalted butter

2 anchovy fillets packed in oil, drained

4 garlic cloves, sliced

1kg medium tomatoes, quartered

salt and pepper to taste

chopped herbs of your choice (flat leaf parsley, tarragon, chives, basil)

Method

Cook spaghetti. Drain, reserving ½ cup pasta cooking liquid.

Meanwhile, heat butter in a large frying pan over medium heat. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft. About 4 minutes.

Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until falling apart, 8–10 minutes.

Toss in pasta and reserved pasta cooking liquid. Cook until sauce coats the pasta, about 2 minutes. Stir through the herbs and serve immediately. Enjoy.