Trenette with corsair
Instructions
FRY in hot oil, garlic, Basil and parsley.
Add a little tomato and anchovy fillets, chopped.
Cook over high heat for 5-6 minutes, then pour half a glass of red wine, let it evaporate, season with a pinch of oregano, salt, transfer corrections in the trenette pasta cooked al dente, drain and toss quickly.
Complete with plenty of grated Parmesan and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- Garlic
- Abundant of basil
- Abundant of parsley
- Little of tomato
- 4 anchovy fillets in olive oil
- 1/2 cup of dry red wine
- 1 pinch of oregano powder
- Abundant of grated parmesan cheese
- Olive oil extra virgin
- Salt