Farfalle with orange and tomato sauce

Tam West

Ingredients

2 Tbsp	Olive oil
1 medium	Red onion, finely sliced
2	Garlic cloves, crushed
6	Medium tomatoes, peeled, seeds removed, flesh roughly chopped (Main)
2 fillets	Anchovies, drained and mashed
1 tsp	Tomato paste
½	Oranges, finely grated zest only
1	Orange, juice only
1 pinch	Red chilli, flakes
350 g	Farfalle pasta, dried (Main)
1 small handful	Flat leaf (Italian) parsley, roughly chopped

Directions

1. Place a large saucepan of lightly salted water on to boil.
2. Heat the olive oil in a frying pan over low heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for a further 30 seconds. Add the tomatoes, anchovies, tomato paste, orange zest and juice and chilli flakes. Simmer gently until hot.
3. Meanwhile, cook the farfalle pasta in the boiling water until al dente. Drain (reserving 1 cup of cooking water if you need to let down your sauce), and toss in the sauce. Top with the parsley.
4. Serve with pan-fried or barbecued fresh salmon pieces. A green salad would be great here too.