Recipe: Pasta with sun-dried tomatoes

Recipe: Pasta with sun-dried tomatoes

Ingredients:




6 tbsp extra virgin olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 anchovy fillet, drained, rinsed, and chopped
9 oz sun-dried tomatoes, preserved in olive oil, coarsely chopped
10 oz tomatoes, skinned, seeded and coarsely chopped
1 lb dried pasta
3 tbsp fresh ricotta
2 tbsp chopped fresh flat leaf parsley
Sea salt
Freshly ground black pepper




Method:
Gently warm oil in a pan then add the onion, celery and anchovy and cook until the vegetables are soft.
Add the sun-dried tomatoes to the pan and cook very gently for an additional 5 to 10 minutes, then add fresh tomatoes.
Stir, then cover and simmer gently for about 20 minutes, or until the sauce is thickened and glossy.
Bring a large pan of salted water to a boil.
Tip in the pasta, then stir and return to a boil.
When the pasta is ready, drain quickly and return to the pan it was cooked in.
Pour the sauce over the pasta, then toss together thoroughly and add the ricotta and a little pepper.
Toss again and tip out onto a serving platter or into a warmed pasta bowl, or onto individual plates.
Sprinkle with parsley and serve immediately.