(2 servings)
There are endless variations to this recipe which I have never tired of. This quick and easy reduced wine sauce will change slightly depending on what I have on hand. It might also contain capers, artichokes, sun dried tomatoes or olives.
about 5 oz dried pasta
1 tsp olive oil
3 cloves garlic, minced
4-5 anchovy fillets (or salt to taste)
3/4 cup red wine
1 tbsp double concentrated tomato paste
a few pinches red pepper flakes
freshly cracked black pepper
20-24 cherry tomatoes, sliced in half
2 tbsp heavy cream
1tbsp fresh parsley, chopped
1 tbsp grated Parmesan cheese, or to taste
Bring a pot of lightly salted water to boil and cook the pasta to al dente. While the pasta is cooking, prepare the sauce.
Heat the oil over medium heat in a deep skillet or small wok. Add the garlic and anchovies and stir for about a minute. Pour in the wine. Stir in the tomato paste, red pepper flakes and cracked pepper. Simmer for about 3 minutes, then stir in the tomatoes.
Simmer and allow the liquid to reduce by about half. Stir in the cream. When everything is well combined, taste the sauce and add salt, if needed. Lower the heat and keep warm if the pasta isn't ready.
When the pasta is cooked to al dente, drain it and add it to the sauce. Toss to coat the pasta evenly.
Divide between two plates and sprinkle with the parsley and Parmesan cheese.
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