Penne with olive oil, anchovies and tomatoes
Instructions
Cook al dente penne 250 g.
Heat over low heat 3 tablespoons of olive oil Extra Virgin olive oil, add a clove of crushed garlic, a bit of chili pepper and anchovy desalted two fillets.
Stir to melt the anchovy, without frying.
Remove garlic and chilli, add a tablespoon of tomato paste dissolved in 2 tablespoons of the pasta cooking water and add one more minute.
Pour the sauce over the drained pasta and stir.
Ingredients and dosing for 4 persons
- 250 g of type pasta penne
- 3 tablespoons of olive oil extra virgin
- 1 clove of garlic
- 1 bit of spicy chili
- 2 anchovy desalted fillets
- 1 tablespoon of tomato paste
- 2 tablespoons of pasta cooking water