250g Doña Elena Al Dente Fusilli pasta (cooked according to packaging instructions)
6 pcs Doña Elena Anchovy Fillets, mashed
4 tbsp butter
20ml Doña Elena Pure Olive Oil
1/2 pc white onion, thinly sliced
2 tbsp Doña Elena Capers
1 cup cherry tomatoes, cut in half
1/2 pc lemon, juiced
1 cup flat leaf parsley, chopped
1/2 tsp dry tarragon
1 clovegarlic, thinly sliced
salt & pepper to taste
Heat pan to medium low. Add a drizzle of olive oil and butter. When the butter melts, add onions, garlic, 1/2 cup parsley, tarragon and mashed anchovies and mix. Cover and cook until onions become soft.
Add capers, tomatoes, black pepper and about 1/2 teaspoon of salt and continue cooking.
Squeeze a little lemon juice when the sauce starts to thicken and add a ladle of pasta water from the pot and stir it in.
Toss in pasta, top with ½ cup chopped parsley then serve