Ingredients :
- 340 g macaroni
- 600 g tomatoes, washed
- 1 clove garlic , peeled
- 2 large handfuls fresh basil
- 4-5 sun-dried tomatoes , chopped
- 2 anchovies
- 4 good handfuls grated Parmesan cheese
- 565 ml single cream (I used mascarpone)
- 1 tablespoon red wine vinegar
- 1/2 nutmeg, grated
- 1 handful fresh thyme , leaves picked (I used dried)
- 200 g fresh breadcrumbs
- extra virgin olive oil
- sea salt and black pepper
Method :
- Put the macaroni on to cook in a large pan of salted boiling water. Preheat the oven to 200C/Gas 6.
- Cut the tomatoes in half and place in the food processor together with the garlic, basil, sun-dried tomatoes and anchovies. Pulse until roughly chopped. You can do this by hand if you don"t have a food processor.
- Add half the grated Parmesan, the cream, wine vinegar, nutmeg and thyme to the tomato mixture, and whizz again to combine into a loose sauce.
- By this time the macaroni will be cooked, drain briefly, retaining some of the water with the pasta, and also draining some into a small bowl. Add the sauce to the pasta and stir in. Taste, and add salt and pepper as needed. You need a really thin sauce, if it"s a little thick and claggy add some of the drained cooking liquid, this stops the macaroni cheese becoming solid when baked.
- Transfer the pasta and sauce to a deep baking dish, I used two small ones. If you"re using mozzarella, break into pieces and dot over the top of the macaroni. Mix the breadcrumbs with the rest of the Parmesan and sprinkle this on top. Drizzle with olive oil. I also sprinkled over some smoked paprika.
- Bake in the oven for around 20-25 minutes until bubbling underneath and really golden on top. Serve with salad, or some greens. Lovely.
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