Pasta with spicy anchovies
Pasta prepared with spicy anchovies is a very tasty first course that is simple to prepare and is at its best when prepared with typical Calabrian ingredients such as delicious olives, spicy anchovies handcrafted according to ancient tradition, salted and seasoned with Calabrian spicy chili pepper. The pasta format used for this recipe is generally spaghetto but any other format can be used: pennette, rigatoni or our excellent fileja.
Ingredients of Pasta with spicy anchovies
- 320g spaghetti or other pasta to your liking (servings for 4 people)
- 4 fillets of spicy anchovies
- Pachino or Piccadilly tomatoes to taste
- 80g pitted black olives
- 20g desalted capers
- Parsley to taste
- 1 clove of garlic
- Extra-virgin olive oil to taste
- Salt and pepper to taste
The recipe for Pasta with spicy anchovies
Mondiamo the cherry tomatoes and cut them into cubes, while in a saucepan brown a clove of garlic in a drizzle of extra virgin olive oil, as soon as golden, remove it and add the spicy anchovy fillets.
Let's add the diced cherry tomatoes, pitted black olives cut into rounds and capers, let's cook everything on a low flame for about a quarter of an hour taking care to stir occasionally.
We cook our pasta in plenty of salted water and drain it al dente, keeping aside a ladleful of cooking water. Let's arrange the drained spaghetti in the saucepan along with the anchovies and other ingredients, let it all season, then add the cooking water set aside and continue to cook on a low flame for a few minutes.
Before serving, we season with chopped parsley and bring to the table. For this dish we suggest pairing with a good glass of Cirò rosé wine.
