Trenette anchovy sauce
Instructions
Clean, wash, bone the anchovies, then blend with the bezel.
Also chop a handful of parsley and 2 garlic cloves.
In a skillet, sauté whole garlic clove into the oil and fry the chopped of anchovies until they change color; Add a pinch of Saffron and bring to cooking with the tomato sauce, seasoning with salt and pepper (or chili).
Shortly before turning off, add the chopped garlic and parsley, stir and turn off after a few minutes.
Drizzle the noodles cooked al dente and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 300 g of fresh anchovies
- 200 g of tomato
- 1 handful of parsley
- 3 cloves of garlic
- 1 pinch of powdered saffron
- Olive oil extra virgin
- Salt
- Pepper