225g/8oz eliche pasta
40g/11/2oz sun-dried tomatoes and 2 tablespoon of their oil
1 anchovy fillet
1 tablespoons capers
2 tablespoon fresh parsley
- Cook the pasta according to the pack instructions. Drain.
- Meanwhile, place all the remaining ingredients into a blender or food processor and blend for 30 seconds until combined but still retaining a little texture
- Stir the sauce through the pasta and serve with salad or vegetables.