Pasta
met ansjovis, tomaat & rozijnen
Deze pasta is misschien (nog?) geen klassieker, maar minstens even geniaal in zijn eenvoud als pakweg Carbonara of Puttanesca.
Alle ingrediënten vind je in de voorraadkast en toch is de combinatie verrassend complex. Zoute ansjovis, zoete tomaten en rozijnen, een dieprode wijnsaus en krokante broodkruimels erbovenop. Voor die laatste gebruik ik het liefste een dikke snee wit tijgerbrood, in grove stukken gescheurd en knapperig gebakken in olijfolie.
HOOFDGERECHT
vis
Pasta with Anchovies, Tomato & Raisins
This pasta may not (yet) be a classic, but it’s at least as brilliant in its simplicity as something like Carbonara or Puttanesca. All the ingredients come straight from the pantry, yet the combination is surprisingly complex: salty anchovies, sweet tomatoes and raisins, a deep red wine sauce, and crispy breadcrumbs on top. For the breadcrumbs, I prefer a thick slice of white tiger bread, torn into rough pieces and fried until golden and crunchy in olive oil.
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1 lb (500 g) short pasta (such as penne, rigatoni, or fusilli)
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2 cloves garlic, finely chopped
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1 small can anchovies in olive oil (about 2 oz / 55 g)
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1 handful pine nuts
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1 handful raisins
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1 small can tomato paste (about 2–3 oz / 70 g)
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1 glass red wine (about 3/4 cup)
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1 handful breadcrumbs
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1 handful grated Parmesan cheese
1. Cook the pasta according to package instructions.
2. Sauté the garlic over low heat in the olive oil from the anchovies. Once the garlic starts to take on color, add the raisins, pine nuts, and anchovies. Let the anchovies melt into the oil.
3. Stir in the tomato paste and red wine. Let the sauce simmer for about 3 minutes. Add a splash of the pasta cooking water to loosen the sauce.
4. Drain the pasta and toss it into the sauce until well coated.
5. Meanwhile, fry the breadcrumbs in a little olive oil until golden and crispy. Drain on paper towels.
7. Serve the pasta topped with the crispy breadcrumbs and grated Parmesan cheese.
© Mathilde De Wit, 2025