Mafaldine with anchovies, garlic and chili pepper

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.


  • 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


  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.

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