Back to Recipe Menu

Pasta with fresh cheese & white anchovies


  • Toss the tomatoes and seasonings together in a bowl and set aside to release the juices.
  • Then cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well and put in a large bowl.
  • Add the tomatoes with the soft cheese and a little ground pepper. Toss well until the cheese has melted a little.
  • Then add the anchovies and basil. Toss again and serve in individual bowls.


  • 2 punnets cherry tomatoes, quartered
  • sea salt & freshly ground pepper
  • 400 gm penne or similar pasta
  • 2-3 large dollops soft fresh cheese
  • 8 white anchovies, broken into pieces
  • a few fresh basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm