- 25 Cherry Tomatoes
- 25 Large Sundried Tomatoes
- 3 Tbspn Diced Garlic
- 2 Diced Red Chilies
- 2.5 Tbspn Chopped Black Olives
- Olive Oil
- Avocado Oil
- 1 Tin of Anchovies
- 3 Basil Leaves
Clio is a long-time SuicideGirl from Amsterdam. She likes records and cats and books. She also works at a vinyl distribution company and studies music management. She’s always looking for the magick!
This recipe I really liked working on even though it required a lot of research into the taste of capers and anchovies and what works well with them. I’d never worked with either of those ingredients before but I have to say I’m a fan of them now so thank you Clio! Interesting fact you may THINK you’ve never had anchovies before but they are a common ingredient in Caesar salad dressing!
In any case for this recipe I wanted to also make use of sundried tomatoes and also cherry tomatoes without destroying the structure of the cherry tomatoes too much when I roast the other ingredients before starting so I made a little tomato protective shield out of the sundried tomatos before roasting that worked really well!
What song should I listen to when I cook for you…
CLIO’S PHOENIX TOMATO PASTA
1) Cut all of your cherry tomatoes in half, then place the halves back together. They’ll stick that way trust me.
2) Create pockets out of each of your sundried tomatoes and cover each of your cherry tomatoes in one. It’s like a shield that will protect the structure of the cherry tomatoes but get a good taste into them from the sundried tomato oil.
3) On a pan in the oven place your tomato “shields” / “caskets” along with your garlic, and your red chilies. Roast for about 4 minutes.
4) Remove from oven, and take all your cherry tomatoes out of their sundried caskets. Chop up only 4-5 of the sundried tomato shields and toss them in a high top pan with some olive oil, the garlic, and the chilies. Throw in your finely chopped anchovies too. Cook over a medium heat for about 2 minutes or until the anchovies just start to liquify a bit.
5) Drain and rinse your capers then throw them in the pan along with the cherry tomatoes from before, and your black olives. Keep cooking over a medium heat for about 6 minutes, occassionally mashing down gently on the tomatoes. This will provide the liquid for your sauce.
6) Toss the sauce now with cooked spaghettini noodles. Most people will say they should be cooked “al dente” but I like them overcooked myself. Keep tossing over a low heat until the noodles have been well mixed with and absorbed alot of the sauce.
7) Dice up your basil leaves and garnish the pasta once you’ve plated it. Drizzle also with some avocado oil and enjoy! You’ll really taste the difference of the sundried tomatoes infused into the cherry tomatoes even though it’s a hell of a lot of work!