Instructions
In a large skillet over moderate heat, cook the garlic, anchovy’s and fennel seeds in the EVO oil till garlic starts to colour, add in the shredded Cavalo Nero along with a 1/3 cup of water, cook for 2 to 3 minutes before adding in the Tomberrys and the tomato purée continue cooking for several more moments before folding through cooked pasta.
Ingredients
1 x 400pkt @pastificiogmirollo Fusillettti cooked till tender
1/3 cup @awesomefoodcompany extra virgin olive oil
5 large cloves of garlic peeled and finely sliced
1 tablespoon fennel seeds
12 anchovy fillets
1 large bunch Cavolo Nero washed shredded
2 cups of #bagnomaria strained tomato purée
1 punnet of @tomberry_aus
