Eliche Pasta with Tomato
Ingredients:
- 225 g eliche pasta
- 40 g sun-dried tomatoes and 2 tbsp oil from the jar
- 1 anchovy fillet
- 1 tbsp capers
- 2 tbsp fresh parsley
Nutritional Value:
Energy: 411kcal
Protein: 10.3 grams
Method:
- Cook the pasta according to the pack instructions
- Drain
- Meanwhile, place all the remaining ingredients into a blender or food processor and blend for 30 seconds until combined but still retaining a little texture
- Stir the sauce through the pasta and serve
- You could use a mixture of fresh herbs, such as parsley, basil and mint, or coriander and chives
- Any shape of pasta is fine – try penne, farfalle or twists
