Spaghetti with anchovies and tomatoes
Instructions
Lightly scrape the anchovies, wash them and dry them with kitchen paper and then diliscatele and sfilettatele.
Wash the tomatoes and coarsely spezzettateli discarding the seeds.
Heat oil in a pan together with the chili and let Brown the garlic cloves that have crushed slightly with the knife blade.
When the garlic has browned, discard them dropped the Pan from heat and melt the anchovy fillets, crushing them with a fork into the hot oil.
Put the pan on fire and pour in the tomatoes and cook uncovered, lively flame for a few minutes so that they dry out a little without losing the raw flavor.
Do not add salt.
Cook spaghetti al dente then drain them and let them jump for a minute in the sauce and serve well.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 100 g of salted anchovies
- 400 g of tomatoes in clusters
- 3 tablespoons of olive oil extra virgin
- 2 cloves of garlic
- Hot pepper