Anchovies and fresh tomato penne2012-05-11
- Servings : 4
- Prep Time : 5m
- Cook Time : 11m
- Ready In : 25m
This is the perfect quick pasta recipe i love when I’m in a hurry or I don’t want to spend too much time cooking, especially in summer.
Even if many people think that cooking italian is really difficult, this recipe shows that it is completely the opposite. And plus, if you want to invite some friend for a summer dinner party, this recipe is exactly what you need!
- 400gr pasta (penne or spaghetti)
- 600gr tomatos (better if you choose cherry tomato, but available type are also ok)
- 10 canned anchovies
- 1 clove of garlic
- 3 tbsp of extra virgin olive oil
- chilli pepper to taste
- grated parmigiano to garnish
A good preparation is what you really need, and then you will prepare this wonderful pasta in no time.
You will need a big pot to boil the pasta, a skillet big enough to stir fry the pasta, for the tomatoes and a cutting board.
Add 4lt of water in the pot and bring it to a boil.
Wash the tomatoes and chop them in to 1cm cubes. Drain the excess oil from the anchovies and chop them finely.
Pour the oil in the skillet, add the garlic clove crushed with a knife of the cutting board, and some chilli peppers to your taste, and cook for a couple of minutes. To let the oil absorb faster and better all the flavors of the pepper and garlic, you can tilt the skillet to one side so that the oil will be deeper and the condiments will be completely covered.
As soon ad the water boils add the salt and mix well. Add the pasta and mix so that it won't stick the the bottom of the pot. Let it cook for about 10 minutes. Basically it depends on what kind of pasta you choose, and how you like it, I love it very al dente so, if the package says 11 minutes i count 10.
Add the anchovies to the skillet and let it cook for a minute, then add the tomatoes. Adjust with a little salt (beware because the anchovies are salty so don't add to much). Let it cook until the pasta is ready. To be sure that the pasta won't be too dry take out a cup of water from the pot while it cooks, and keep it aside to use just in case, when stir frying.
When the pasta is ready drain it and pour it in the skillet with the tomato sauce. Stir fry for 2 to five minutes and, if it's too dry, add some of the water you put aside. Serve it with a spinkle of parmigiano and black grounded pepper
This pasta is good also if you choose to use fresh anchovies and in this case you should use 500gr of them.