#OnePotPenne

“A PAINLESS plate of penne pasta. -say that fast”
one pot penne one pot pasta

One-Pan Cherry Tomato & Anchovy Penne

Serves 4 – best enjoyed with a side of garlic bread.

Ingredients

  • 1/3 cup (80ml) extra virgin olive oil (enough for a 5mm shimmer on the pan)

  • 1 long red chilli, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 3 anchovy fillets in oil, finely chopped (make it pasty)

  • Handful of basil leaves, plus extra to serve

  • 300g penne pasta (approx. 3 cups) → Aim for a pasta with a 10-minute cook time.

  • 2 x 400g cans cherry tomatoes

  • Salt & cracked black pepper

  • Finely grated fresh parmesan, to serve

Method

  1. Build the base:
    Heat olive oil in a large, heavy-based saucepan over high heat. Add chilli, garlic, and anchovy, stirring for 3–5 minutes until golden and aromatic.

  2. Toast the pasta:
    Add basil leaves, stir to coat, then stir in penne. Cook for 1–2 minutes until shiny and slightly toasted.

  3. Make the sauce:
    Pour in cherry tomatoes, then refill both cans with water (approx. 800ml) and add to the pan. Season with salt & pepper and stir to combine.

  4. Cook the pasta in the sauce:
    Bring to the boil, then reduce to a strong simmer. Cook, stirring frequently (non-negotiable—stickage freakage is real), for 9 minutes (1 minute less than the packet says).

  5. Finish & serve:
    Stir through freshly grated parmesan, then serve scattered with extra basil leaves.


Samantha Parish