Mafaldine with anchovies, garlic and chili pepper

An irresistible and always impressive first course.

It is simple to make and is delicious, suitable for last minute dinners.

Ingredients:

• Mafaldine Divella 400 g.
• Divella peeled tomatoes 500 g.
• Black olives 70 g.
• 8 anchovy fillets in oil
• Chili peppers
• Cheese from sheep's milk
• Bread crumbs
• Butter

Steps:

1. Brown the garlic, peeled after, in 4 tablespoons of oil. Just off golden, add the chopped parsley and put out the fire;
2. In salted water cook the pasta al dente, drain and season with oil flavored;
3. Cook for about ten minutes, the pulp of the tomatoes cut into strips in 3 tablespoons of olive oil, along with the anchovies and the chopped olives and pepper. Pour the sauce over the pasta, mix and place it into a buttered casserole dish;
4. Sprinkle with 2 tablespoons of grated cheese and 2 bread crumbs and bake at 200 degrees about; for twenty minutes.

← Previous Post Next Post →