Stranger Foods

Fettuccine with spiced cherry tomato sauce

Serves 4 | Prep 10 mins | Cook 1 hr 10 mins

When they are ripe and sweet, buy a big batch of cherry tomatoes, to make double or triple the quantity of sauce. It takes a while to cook - just over an hour - but it keeps in the fridge for 5 days and freezes for up to a month. The ancho chilli adds a lovely smoky richness, but can be replaced by ¼ tsp sweet smoked paprika, if you have this to hand rather than ancho. Alternatively, if you don't want the kick, leave the chilli out altogether.

Source: SIMPLE by Ottolenghi

Ingredients

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Imperial

x0.5

75 ml olive oil
2 cloves garlic, thinly sliced
1 kg cherry tomatoes, sliced in half
½ tsp caster sugar, or a bit more or less, depending on the sweetness of the tomatoes
1 dried ancho chilli, torn apart
20 g basil leaves
400 g fettuccine (or spaghetti)
35 g Parmesan, finely grated
salt

Instructions

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Put the oil into a large saute pan and place on a medium high heat. Once hot, add the garlic and fry for up to , stirring a few times, until starting to caramelise. Add the tomatoes - carefully, so that the oil doesn't spit - along with the sugar, chilli and ½ teaspoon of salt. Pour over 200 ml of water and stir for , until the tomatoes are starting to break down and the liquid is bubbling. Reduce the heat to medium low and cook for about , stirring every once in a while, until the tomatoes and ancho have broken down and the sauce has thickened. Stir in the basil and set aside somewhere warm.
Fill a large saucepan with plenty of salted water and place on a high heat. Bring to the boil, then add the pasta. Cook for , or according to the packet instructions, until al dente. Drain the pasta and stir it together with the sauce. Divide between bowls, sprinkle with Parmesan and serve.

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