Conchiglie with tomatoes and anchovies, capers and crispy crumb

30'
Preparation
13'
Cooking time
Difficulty


 Suggested wina pairing: Faro, rosso

Ingredients
20 Anchovies
2 handfuls of Capers
½ jar of tomato sauce
1 clove of garlic
Extra virgin olive oil
Stale bread
Conchiglie Pasta Lensi 320 gr for 4 people


Put bread pieces in a mixer and blend until the grains are slightly larger than kitchen salt. Heat a large frying pan with 3 tablespoons of oil, when hot add the  readcrumbs and fry. Drain the fried bread and put on blotting paper.
In a clean pan, heat oil with a clove of garlic, before it gets dark remove the garlic. Rinse the anchovies under running water and dry them. Add some olive oil and few anchovy fillet; using a wooden spoon, mash the anchovies until they melt. Put the chopped tomatoes, anchovies and capers, cook for 20 minutes over medium / low heat.
Simultaneously boil water, add salt and then pasta. Drain when pasta is “al dente”.
Stir in the pasta to the sauce and cook for about 1 minute, serve and sprinkle with fried bread.
Enjoy!


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