- 50g Lurpak® Unsalted Butter, cut into small pieces
- 4 garlic cloves, peeled and crushed
- 2 anchovy fillets in oil
- 2 x 400ml canned cherry tomatoes
- ½ tsp chilli flakes
- Zest of half a lemon
- 500g tagliatelle
- Small bunch of basil
- Fresh Parmesan to serve
Spaghetti with Tomato, Lurpak Butter and Anchovy Sauce
In a large frying pan, add the half the Lurpak® Unsalted Butter, garlic and anchovies and cook over a low heat for 3 minutes.
Add the tomatoes, chilli flakes and lemon zest and season with salt and black pepper. Simmer for 20 minutes.
Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook according to packet instructions. Drain and reserve a ladle of the spaghetti water.
Add the drained tagliatelle to the tomato sauce with a little of the spaghetti water and the remaining Lurpak® Unsalted Butter. Cook for one minute stirring constantly, until the pasta is coated with the sauce.
Stir through the basil and serve with Parmesan cheese.