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Orecchiette with anchovies and sun-dried sweet peppers

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

orecchiette (or the serving size you like of the pasta you have), 12,3 oz
sun dried sweet peppers (without stalks and seeds), 5
anchovies in oil, 3
tomato sauce, 3-4 tbsp
garlic, 1 clove
extra-virgin olive oil, 3 tbsp

PROCEDURE

Let orecchiette boil in a big pot of salted water: if they’re dried they should boil for 14-16 minutes (taste them). In a pan heat extra-virgin olive oil, add chopped peppers (without seeds) and garlic, stir fry for a couple of minutes then add anchovies and let them “melt” with peppers. Remove the garlic, add the tomato sauce and stir well.
Cook for 2-3 minutes more, use a blender and reduce the sauce to cream.
Season your pasta while still hot with this sauce and eat immediately, it’s so tasty!

Thanks to: La Mora Romagnola

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