Indulge in the rich flavors of Italy with this classic pasta dish featuring a savory tomato sauce infused with the salty essence of anchovies and capers.
This recipe combines the robust flavor of peeled tomatoes with the subtle saltiness of anchovies and the spiciness of capers, creating a symphony of flavors that will tantalize your taste buds.
Perfect for an intimate dinner at home or a gathering with friends, this pasta dish is a delicious celebration of Mediterranean cuisine that is sure to become a favorite recipe in your repertoire.
- 2 cups of peeled tomatoes
- 2.5 cups of mezzi rigatoni pasta or penne
- 3 tbsp of capers
- 8 anchovies in oil
- parsley to taste (optional)
- salt to taste
- 1 clove of garlic
- extra virgin olive oil to taste
Let’s start with the pasta, cook it in plenty of boiling water, usually 8 minutes is enough to have al dente pasta.
In the meantime, let’s beat the capers the anchovies and a few parsley leaves with a knife.
Separately we also prepare more chopped parsley to add to the dish when finished.
In a pan with a drizzle of extra virgin olive oil, we brown a clove of garlic and cook the peeled tomatoes.
Once ready, we add the chopped, stir well and remove the pan from the heat.
We drain the pasta and add it to the sauce, toss and blend all the flavors.
We plate and add a generous sprinkling of parsley.
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