Yotam Ottolenghi’s fettuccine with spiced cherry tomato sauce

When they are ripe and sweet, buy a big batch of cherry tomatoes, to make double or triple the quantity of sauce. It takes a while to cook – just over an hour – but it keeps in the fridge for 5 days and freezes for up to a month. The ancho chilli adds a lovely smoky richness, but can be replaced by ¼ tsp sweet smoked paprika if you have this to hand rather than ancho. Alternatively, if you don’t want the kick, leave the chilli out altogether.

fettuccine with spiced cherry tomato sauce
Jonathan Lovekin

SERVES 4

75ml olive oil
2 garlic cloves, thinly sliced
1kg cherry tomatoes, sliced in half
½ tsp caster sugar (or a bit more or less, depending on the sweetness of the tomatoes)
1 dried ancho chilli, torn apart
20g basil leaves
400g fettuccine (or linguine)
35g Parmesan, finely grated
salt

1. Put the oil into a large sauté pan and place on a medium high heat. Once hot, add the garlic and fry for up to 1 minute, stirring a few times, until starting to caramelise. Add the tomatoes – carefully, so that the oil doesn’t spit – along with the sugar, chilli and 1/2 teaspoon of salt. Pour over 200ml of water and stir for 4 minutes, until the tomatoes are starting to break down and the liquid is bubbling. Reduce the heat to medium low and cook for about 1 hour, stirring every once in a while, until the tomatoes and ancho have broken down and the sauce has thickened. Stir in the basil and set aside somewhere warm.
2. Fill a large saucepan with plenty of salted water and place on a high heat. Bring to the boil, then add the pasta. Cook for 10-12 minutes, or according to the packet instructions, until al dente. Drain the pasta and stir it together with the sauce. Divide among 4 bowls, sprinkle with Parmesan and serve.

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