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Tomato and Anchovy Pasta with Lemony Ricotta

Serves: 4Category: Fish & Seafood, PastaCourse: MainsMachine: Cooking machineTotal time (min.): 25
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Anchovies are used here to add umami rather than fishiness and give depth of flavour to the finished dish, so that any anchovy sceptics will be instantly converted. The pasta sauce is rich and tomatoey, so the zest of the lemony ricotta topping cuts through perfectly.

Ingredients

Tools

Method

  1. Add ricotta cheese and parmesan cheese to a clean medium bowl
  2. Mix until combined
  3. Add lemon to the medium bowl
  4. Stir until combined then set aside
  5. Attach the Stir Tool
  6. Add olive oil to the Cooking Chef XL Bowl
  7. Lift the Cooking Chef head and fit the heat shield
  8. Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
  9. Then add anchovies and garlic clove to the Cooking Chef XL Bowl
  10. Break the anchovies up with a wooden spoon
  11. Cook with splashguard fitted until fragrant - 2 min, 110°C, Stir 2
  12. Then add chilli flakes and tinned chopped tomatoes to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted - 1 min, 110°C, Stir 3
  14. Cook with splashguard fitted until thickened - 3 min, 105°C, Stir 3
  15. Then season with salt to taste
  16. Add fusilli and water to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted until al dente - 12 min, 105°C, Speed OFF
  18. Divide content of Cooking Chef XL Bowl between 4 large serving bowls
  19. Top with a dollop of the lemony ricotta mixture
  20. Serve

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