Ingredients
The following ingredients have 5 Servings
- 1 small red onion, finely diced, about 1/2 cup
- Salt and pepper
- 4 anchovy fillets, rinsed and chopped, about 1 tablespoon
- 2 garlic cloves, sliced
- Pinch of crushed red pepper
- 2 tablespoons red wine vinegar
- 4 tablespoons fruity extra-virgin olive oil, plus more to drizzle
- 1 teaspoon chopped fresh summer savory or marjoram
- 1 1/2 pounds cherry tomatoes, in halves or quarters
- 1 pound dry pasta, such as spaghetti or linguine
- Handful of torn basil leaves
Instruction
- Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
- Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.
