One-Pan Pasta with Cherry Tomatoes and Anchovies

• • 1/3 of the package (65g) New Flora Cook&Bake Salted
• • 8 anchovy fillets in oil
• • 40-45 (700g) ripe cherry tomatoes
• • 2 cloves of garlic, finely chopped
• • 1 package (500g) pasta (linguine or spaghetti)
• • 4 cups (1 liter) hot water
• • 1 lemon, zest
• • 1 teaspoon salt
• • 1/3 teaspoon freshly ground black pepper
• • 10 large fresh basil leaves, roughly chopped

For Serving

• • 1 cup (100g) grated Parmesan cheese
• • A few chili flakes

1. 1. Place a large, deep frying pan over heat and add the New Flora Cook&Bake Salted. When it melts, add the anchovy fillets. Stir until they dissolve and then add the cherry tomatoes and garlic. Stir for a few seconds. Let the cherry tomatoes warm up until they start to burst. Don't press them. We want them to open on their own and release their juices.
2. 2. Add the pasta and the hot water. Stir and cook the pasta over medium heat for 8-10 minutes, stirring occasionally. The pasta should be al dente. Add the lemon zest, salt, pepper, basil, and stir. Sprinkle the pasta with some Parmesan and chili flakes and serve while the pasta is hot.
3. 3. If you have leftovers, reheat them by adding a little fish or vegetable stock. Dissolve one stock cube in water, according to the amount of pasta you have, and heat it up.