A dish with a typical summer flavor that I propose today: fresh anchovies from the Tyrrhenian Sea, yellow cherry tomatoes in brine, all flavored with a lemon peel from the garden. Definitely worth trying!
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Other
- Cuisine: Italian
Ingredients
- 14 oz square spaghettoni
- 10.5 oz fresh anchovies
- 10.5 oz cups yellow cherry tomatoes in brine
- 1 organic lemon
- 1 clove garlic
- to taste extra virgin olive oil
Steps
Clean and gut the anchovies, remove the central bone and put them in a bowl with water and coarse salt to rinse them, chop them roughly and set aside.
Bring the pasta water to a boil and heat a pan with extra virgin olive oil and the garlic clove. As soon as the garlic turns golden, add the cherry tomatoes, crush them with the tines of a fork and let them cook over low heat. Check the salt since the tomato liquid is already salty. Add a few tablespoons of the brine from the tomatoes and continue cooking. Add the pasta, cook for 5 minutes, then transfer it to the pan with the cherry tomatoes. Continue cooking by adding the pasta cooking water to finish cooking. Turn off the heat and add the anchovies, mix well so that the heat from the pasta cooks the anchovies. Plate and grate the lemon with a microplane over each dish and serve hot.
