serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Something Saucy
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 350 g fresh pappardelle pasta
- ½ jar anchovies
- 250 g mixed cherry tomatoes, halved
- Garlic oil, for drizzling (1/4 – ½ cup)
- Dry white wine, for the sauce (1/4 – ½ cup)
- 1 cup flat-leaf parsley leaves, roughly chopped
- ½ cup finely grated parmesan cheese, plus extra to serve
Instructions
- Bring a large saucepan of salted water to the boil for the pasta. Cook the pasta according to the package directions, reserving ½ cup pasta cooking water.
- Heat a large frying pan, then add the anchovies, cherry tomatoes and as much garlic oil as you like. Cook, stirring, until the tomatoes soften. Stir through some white wine and bring to a simmer.
- Add the parsley and parmesan cheese to the sauce, then drain the pasta. Add the pappardelle to the sauce with a splash of pasta water, tossing lightly to combine.
- Divide the midnight pasta between bowls, top with extra parmesan cheese and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Something Saucy
