PAPPARDELLE WITH ANCHOVIES AND CHERRY TOMATOES
Ingredients for 4 people
- 250 g Pappardelle Marcozzi di Campofilone
- 4 anchovy fillets
- 1 garlic clove
- Parsley
- Salt, EVO oil
- Chili pepper
- Preparation
Brown the garlic in a frying pan with 3-4 spoons of oil. Remove the garlic from the pan and add the finely cut anchovies and the chopped parsley. Let it sit 1 minute to take the flavour, add the tomatoes cut in half and stir fry for a minute. Cook the Pappardelle with abundant salted boiling water, and save some of the cooking water. Strain the pasta when “al dente” and mix it with the sauce, adding some of the saved cooking water. Serve with a sprinkle of parsley and chili pepper.
Pappardelle with anchovies and cherry tomatoes
Ingredients for 4 people
- 250 g Pappardelle Marcozzi di Campofilone
- 4 anchovy fillets
- 1 garlic clove
- Parsley
- Salt, EVO oil
- Chili pepper
- Preparation
Brown the garlic in a frying pan with 3-4 spoons of oil. Remove the garlic from the pan and add the finely cut anchovies and the chopped parsley. Let it sit 1 minute to take the flavour, add the tomatoes cut in half and stir fry for a minute. Cook the Pappardelle with abundant salted boiling water, and save some of the cooking water. Strain the pasta when “al dente” and mix it with the sauce, adding some of the saved cooking water. Serve with a sprinkle of parsley and chili pepper.
