Anchovies provide depth and savoury deliciousness; the tomatoes bring sweetness, acidity and richness; and the marjoram finishes with an almost musty green freshness, making this a perfect late-summer dish.


3 tbsp extra-virgin olive oil
2 garlic cloves, finely sliced
10 anchovy fillets, roughly chopped
500g/1lb cherry tomatoes, roughly chopped
½ bunch of fresh marjoram, leaves picked, or dried oregano
1 tbsp red wine vinegar
400g/14oz penne

Heat a generous splash of oil in a saucepan over a medium-low heat. Add the garlic and fry until it begins to feel sticky, then add the anchovies and stir until they melt into the hot oil. Turn the heat up to high, then stir through the tomatoes and season with a little pepper. Take off the heat and stir in the herbs, vinegar and another good glug of oil. Leave the tomatoes to absorb the other flavours while you’re cooking the pasta.

 Bring a pan of salted water to the boil and cook the penne according to the packet instructions. Drain, then add immediately to the tomatoes. Stir well and check the seasoning, adjust if necessary. Serve with an extra drizzle of oil.

Via. The Telegraph