Ditalini with Anchovies and Dried Tomatoes

35 min
0 Persone
35 min
INGREDIENTI: per 0 persone
  • 2 ½ oz ditalini rigati (durum wheat short pasta)
  • anchovy
  • 2 sun dried tomatoes , in oil
  • extra virgin olive oil
  • ½ clove of garlic
  • parsley
  • 1 half cup white wine
  • chili pepper , in powder
  • breadcrumbs , roasted
  • coarse salt

Cook the “ditalini” in water and salt until firmly “al dente”. Chop the dried tomatoes and the parsley. Cut the anchovies into small pieces. In a pan containing a little olive oil, over a very low heat, reduce the anchovies to a paste, with the aid of a wooden spatula. Take care they do not burn; they must cook for only 1 minute. Add the dried tomato mixture and blend with the anchovies. Pour in the white wine, add the garlic and stir until the wine has almost completely evaporated. Remove the garlic and finish off blending the flavors with the addition of a pinch of ground chili pepper and the chopped parsley. Add the “ditalini” and stir into the dressing until they have taken on the flavor but remain “al dente”. Serve at table, completing the dish with a dusting of toasted bread crumbs to taste.

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