1 tin anchovies
1/2 jars sun-dried tomatoes
2 handfuls pasta
1 handful parmesan
- Put the pasta on to cook.
- Put the anchovies plus oil from the tin into a cold pan and put over a low heat. Stir and bash about a bit until you have a smooth paste and you have the barest sizzle.
- Add tomatoes that you have scissored into acceptable size strips and leave to warm through.
- Drain the pasta once al dente. Combine the pasta and anchovy/tomato sauce. Serve with shaved Parmesan, freshly ground black pepper and wine.
All the ingredients are long life and so by ensuring you have the above in your cupboard/fridge in the case of the Parmesan, you can whistle this up when the cupboard is otherwise bare.
I have also boxed up the above, adding a box of chocs, with an instructions sheet, as a present for the difficult to buy for. It was very well received!