Tomato and Anchovy Pasta with Lemony Ricotta

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    746
based on 2 ratings

Anchovies are used here to add umami rather than fishiness and give depth of flavour to the finished dish, so that any anchovy sceptics will be instantly converted. The pasta sauce is rich and tomatoey, so the zest of the lemony ricotta topping cuts through perfectly.

recipe updated Jan 23, 2025

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    60 g
  • Lemon icon
    Lemon
    1
  • Anchovies icon
    Anchovies
    4
  • Garlic clove icon
    Garlic clove
    2
  • Water icon
    Water
    900 g
  • Ricotta cheese icon
    Ricotta cheese
    300 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Chili flakes icon
    Chili flakes
    1 teaspoon
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400 g
  • Salt icon
    Salt
    as needed
  • Fusilli icon
    Fusilli
    500 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Large serving bowl

Step preview

  1. Add ricotta cheese and parmesan cheese to a clean medium bowl
  2. Mix until combined
  3. Add lemon to the medium bowl
  4. Stir until combined then set aside
  5. Attach the Stir Tool
  6. Add olive oil to the Cooking Chef XL Bowl
  7. Lift the Cooking Chef head and fit the heat shield
  8. Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
  9. Then add anchovies and garlic clove to the Cooking Chef XL Bowl
  10. Break the anchovies up with a wooden spoon
  11. Cook with splashguard fitted until fragrant - 2 min, 110°C, Stir 2
  12. Then add chili flakes and canned chopped tomatoes to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted - 1 min, 110°C, Stir 3
  14. Cook with splashguard fitted until thickened - 3 min, 105°C, Stir 3
  15. Then season with salt to taste
  16. Add fusilli and water to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted until al dente - 12 min, 105°C, Speed OFF
  18. Divide content of Cooking Chef XL Bowl between 4 large serving bowls
  19. Top with a dollop of the lemony ricotta mixture
  20. Serve
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