Ingredients

250 mls olive oil
2 cloves garlic, crushed
8 anchovy fillets, reserve oil
2 punnets cherry tomatoes, halved
20 fresh basil leaves, roughly chopped
12 sun dried tomatoes, sliced
2 tsp capers
500g egg fettuccine
1/2 cup fresh basil, chopped
freshly ground black pepper.

Method

Heat the oil and saute garlic and anchovies until garlic is just yellow in color.
Turn heat to very low, then toss halved tomatoes, basil leaves,
sun dried tomatoes and capers in with the anchovies and oil.

Cook pasta in boiling , salted water until (al-dente) then drain thoroughly.
Pour sauce over fresh pasta and garnish with fresh chopped basil and
sprinkle black pepper to taste.

(Serves: 4)