Today a tasty and easy first course with Gragnano fusilloni with sun-dried tomatoes, anchovies, and pine nuts !
A homemade and genuine first course for an easy dish with a quick sauce prepared while the pasta cooks!
Today I chose some fusilloni of Gragnano Fior fiore Coop purchased at Ipernova, which are excellent and hold cooking perfectly. This durum wheat semolina pasta has bronze drawing, slow drying, and is PGI, meaning Protected Geographical Indication, with a recommended cooking time of 12 minutes!
This helical pasta format is one of those that best retains the sauce, even a simple tomato sauce!
Other recipes with fusilli on the blog …
FUSILLI WITH YELLOW CHERRY TOMATOES AND FETA 
COLD FUSILLI WITH EGGPLANT CAVIAR
FUSILLI WITH GORGONZOLA AND WALNUTS
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GRAGNANO FUSILLONI WITH SUN-DRIED TOMATOES ANCHOVIES PINE NUTS
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11.3 oz fusilloni (Gragnano)
- 3.5 oz sun-dried tomatoes in oil
- 1.4 oz anchovies in oil
- 1 clove garlic
- 1.75 cups breadcrumbs
- 1.4 oz pine nuts
- to taste thyme
- to taste salt
- to taste chili
- to taste extra virgin olive oil
Tools
- Chopper
- Pan
- High Edge Casserole
- Colander
Recipe Preparation Gragnano Fusilloni with Sun-Dried Tomatoes Anchovies Pine Nuts
For the recipe of Gragnano Fusilloni with sun-dried tomatoes, anchovies, and pine nuts, first put a high-edge casserole with salt water on the flame and start preparing the sauce.
Coarsely chop the sun-dried tomatoes with the anchovies and also the garlic.
Put a pan on the heat and with a drizzle of oil, brown this chopped mix.
Also add some fresh chili, mix well, and turn off the flame.
In a pan, put a little more extra virgin olive oil and brown the pine nuts, also adding the breadcrumbs and thyme.
Mix to flavor and toast everything evenly, then turn off the heat.
Drain the pasta al dente, pour it into the pan with the tomatoes, anchovies, and garlic, and sauté for a couple of minutes, adding the breadcrumb, thyme, and pine nuts mix last.
The pasta must be enveloped in the sauce and very fragrant!
Compose the individual plates and serve the fusilloni with sun-dried tomatoes, anchovies, and pine nuts !
Enjoy your meal!
Annalisa
