Mafaldine with anchovies, garlic and chili pepper

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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.

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