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€3,50
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Spaghetti pomodorini gialli e colatura di alici

Spaghetti with yellow tomatoes and anchovies sauce

Do you love pasta dishes with bold and intense flavors? Then you can't miss this recipe featuring our PRIMABIO yellow cherry tomatoes combined with the strong flavor of Delfino Battista's anchovy sauce from Cetara, which gives the dish the perfect taste and a hint of the sea.

INGREDIENTS FOR TWO PEOPLE

INSTRUCTIONS
To prepare spaghetti with anchovy sauce and yellow cherry tomatoes, start by crushing the garlic and chopping the fresh chili pepper.

Sauté them in a pan with extra virgin olive oil and remove them once browned. Add the yellow cherry tomatoes and cook over high heat for about 5 minutes.

Bring a pot of lightly salted water to a boil (not too salty because the anchovy sauce is quite salty): cook the pasta 4 minutes less than indicated on the package.

Finish cooking the pasta directly in the pan with the sauce, adding a bit of cooking water to create a creamy texture. Add the anchovy sauce and basil, then serve.

You can also add Itrana olives or capers to the pan while browning the garlic and chili pepper.

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