Spaghetti with Fresh Tomato, Basil, and Stracciatella
Spaghetti with fresh tomato, basil, and stracciatella: a pasta dish with Mediterranean and summer flavors to prepare in a short time for a…
- Easy
- 40 min
Spaghetti with tomato, anchovies, and pecorino
- Gluten Free
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 40 min
- Serving: 4 persone
PRESENTATION
If you are a fan of simple and quick first courses like us, you will be captivated from the first taste by these spaghetti with tomato, anchovies, and pecorino. With just a few, but delicious ingredients, we have transformed the classic spaghetti with tomato into an aromatic and irresistible recipe. An unusual touch is given by the fresh note of wild fennel, which enriches the slightly spicy cherry tomato sauce. The authentic and bold flavor of the anchovies adds a marine note that completes the dish deliciously.
Enrich your menus with other pasta recipes with tomato:
- Spaghetti alla Turiddu
- Pasta allo scarpariello
- Paccheri with anchovies and cherry tomatoes
- Spaghetti with three tomatoes
- INGREDIENTS
- Gluten-free Spaghetti pasta 11.3 oz (320 g)
- Anchovies 0.75 lb (350 g) - fresh (to be cleaned)
- Canned cherry tomatoes 3 ½ cups (800 g)
- Pecorino Romano PDO cheese 1.2 oz (35 g)
- Fresh chili pepper 1
- Garlic 1 clove
- Wild fennel to taste
- Extra virgin olive oil to taste
- Fine salt to taste
Preparation
How to prepare Spaghetti with tomato, anchovies, and pecorino
To prepare spaghetti with tomato, anchovies, and pecorino, clean the fresh anchovies: remove the head, make a cut along the back, and gut them, rinse under running water and open the fillets like a book 1. In a pan, heat oil, garlic 2, and minced fresh chili pepper 3. Let flavor for a few minutes and remove the garlic.
Add the peeled tomatoes 4, slightly salt, and let cook for 20 minutes on medium heat. Dip the cleaned anchovies into the sauce 5 and cook for a few minutes, just enough to color them. Stir gently to avoid mashing them 6.
Cook the pasta until al dente 7, then drain it 8 into the sauce for a quick toss 9.
Add a ladle of the pasta cooking water 10, a drizzle of oil 11, and finally the grated Pecorino Romano cheese 12.
Flavor the pasta with a few sprigs of fresh wild fennel 13 and stir to blend 14. Your spaghetti with tomato, anchovies, and pecorino are ready to be served 15!
Storage
Advice
For the translation of some texts, artificial intelligence tools may have been used.
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