Pennette mediterranee
Instructions
Peel the tomatoes, remove seeds and cut into chunks.
Combine the chopped basil, chopped anchovies, a little salt, pepper and oil.
Cook the pasta al dente, drain and blend it with the gravy.
Let it sit for 15 minutes and serve.
Ingredients and dosing for 4 persons
- 350 g of pennette
- 6 perini tomatoes
- 1 sprig of basil
- 2 anchovies in olive oil
- Salt
- 1 bit of chili
- 4 tablespoons of olive oil