Pasta and anchovies Roman style
- Ingredients 4 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 400 g Square spaghetti
- 4 Anchovies The Sweets of the Cantabrian Sea
- 500 g Cherry tomatoes
- 100 g Tomato puree
- 1 Garlic clove
- 20 g Extra virgin olive oil
- to tast Parsley
- to tast Halls
Products
The Sweets of the Cantabrian Sea
Process
How to make : Pasta and anchovies Roman style- Start by washing and cutting the cherry tomatoes. In a large skillet, pour the extra virgin olive oil and add the crushed garlic along with the anchovies Le Dolci del Mar Cantabrico Rizzoli. Sauté for a few minutes so that the oil flavors.
- Remove the garlic and, using a wooden paddle, break up the anchovies. Add the chopped cherry tomatoes and tomato puree, stirring to blend the flavors. Adjust salt and let cook over medium-low heat, stirring occasionally.
- Meanwhile, cook spaghetti in plenty of boiling salted water. Halfway through cooking, add a ladleful of the pasta cooking water to the sauce. In the last three minutes, transfer the spaghetti directly to the pan with the sauce and finish cooking.
- Stir well to let the sauce absorb, then remove from heat. Add chopped fresh parsley, stir again, and serve immediately.
This recipe was created for us by Vanessa Gizzi, @lacucinadivane, in collaboration with GialloZafferano.
