Spaghetti with yellow cherry tomatoes and anchovy sauce
Do you love first courses with strong and decisive flavors? Then you cannot miss this recipe that is based on our yellow cherry tomatoes PRIMABIO with the addition of the strong flavor of anchovy extract from Cetara from the Delfino Battista company, which gives the dish the right flavor and saltiness with a hint of the sea.
INGREDIENTS FOR TWO PEOPLE
Extra Virgin Olive Oilto taste.
Garlicto taste.
Fresh chili pepperto taste.
Basil to taste.
Yellow cherry tomatoes200 gr
Anchovy extractto taste.b
PROCEDURE
To prepare spaghetti with anchovy colatura and yellow cherry tomatoes, start by crushing the garlic and chopping the fresh chili pepper.
Sauté in a pan with extra virgin olive oil and once brownedremove them. Add the yellow cherry tomatoes and cook over high heat for about 5 minutes.
Bring to a boil a pot of lightly salted water (not too salty because the colatura is very flavorful): cook the pasta for 4 minutes less than indicated on the package.
Finish cooking directly in the pan with the sauceadding a bit of cooking water to risotto the pasta.Add the anchovy sauce and basil and serve.
You can also add Taggiasca olives or capers to the pan while sautéing the garlic and chili.
