Anchovy tomato rosemary penne

This was from River Cafe - and its a total star.
First add butter and olive oil to a pan, heat through then add sliced garlic.
Brown garlic, then add salted anchovies (washed and dried), and chopped rosemary. Mash it all into a paste.
Add tinned tomatoes. Cook down until you've got a good sauce consistency (40 mins).
Then add double cream and grated parmesan.
Boil up the penne in salted water - drain and add to the sauce. Serve with more parmesan.
It was just beautiful. The balance of flavours was gorgeous and it had huge umami ;) This will become a Wickeever kitchen classic.