Paccheri tomatoes and anchovies
15 fillets of anchovies in pure olive oil
20 cherry tomatoes
parsley to garnish
peperoncino (red chilli peppers) to season
a clove of garlic
Recipe Paccheri Pasta with cherry tomatoes and anchovies
Wash the cherry tomatoes thoroughly and cut them into quarters.
Heat some olive oil in a pan, fry the crushed garlic gently until golden brown, chop the freshly picked peperoncino, remove seeds and add to the oil and garlic. Mix in the alici (anchovies).
Add the cherry tomatoes, cook quickly in the hot olive oil until soft.
Meanwhile, cook the “Paccheri” pasta al dente, drain and mix in the sauce.
Garnish with rolled up alici (anchovies in pure olive oil) and some freshly picked parsley.