Casarecce with anchovies and tomatoes
Instructions
Clean and wash the anchovies gaining two fillets, place them in a large pot, season with salt and pour in the lemon juice.
Marinate for about an hour.
Drain and chop the anchovies, leaving some whole for the decoration of the plate.
Blanch tomatoes in boiling water, Peel, put them in a pan with oil, garlic, salt and cook for a few minutes, stirring to form a custard.
The home-made cooking in boiling salted water until al dente, drain, pour into the pan with the sauce, sauté a few minutes adding chopped anchovies, olive oil, some chopped basil leaves, salt and pepper.
Ingredients and dosing for 4 persons
- 350 g of home-made type pasta
- 150 g of anchovy fillets
- 3 tablespoons of olive oil extra virgin
- 2 fresh tomatoes
- 2 tablespoons of chopped parsley
- 1 clove of garlic
- 1 lemon
- Salt
- Basil
- Pepper