Paccheri with anchovies and cherry tomatoes
Do you want a first course that is quick but tasty and appetising at the same time? Paccheri with anchovies and cherry tomatoes best meets all these requirements.
Equipment
- 1 frying pan
- 1 Cortello
- 1 ladle
Ingredients
- 160 g Paccheri
- 10 Anchovy fillets
- Halls
- 1 Fresh pepper
- 250 g Cherry tomato
- Extra virgin olive oil
- Pepe
- 1 Garlic
Instructions
- Cut the cherry tomatoes in half, cut the chilli pepper in half too. Pour a little olive oil into a frying pan.
- Season with garlic, chilli and anchovies; gently melt the anchovies. Meanwhile, boil the paccheri in boiling salted water.
- Once the anchovies have melted, pour in the cherry tomatoes, cook for 10 minutes, then remove the garlic and chilli.
- Drain the pasta in the sauce, add a little cooking water, stir for a few moments and finally season with fresh basil chopped by hand. Serve with pieces of anchovies and basil leaves.
Notes
The secret lies in the cherry tomato sauce, expertly flavoured with anchovies melted in the frying pan, one of those tricks in the kitchen that you can no longer do without!
