PASTA AND ANCHOVIES ALLA ROMANA is a simple, tasty, easy, and quick first course to prepare, with few economical but appetizing ingredients, bringing a mouth-watering dish to the table.
Pasta with the simple Roman sauce with cherry tomatoes and anchovies is a tasty first course with the aroma of good homemade things, ready in the time it takes to boil water for the pasta. A quick and lively flavored sauce perfect to prepare when you’re not in the mood to cook but also for a nice spaghetti dinner with friends.
To make the pasta and anchovies alla romana more delicious and tasty, I used Le dolci del Mar Cantabrico Rizzoli, caught only in spring when the anchovies are larger and meatier; Le dolci del Mar Cantabrico Rizzoli are processed the same day as caught and entirely by hand, also coming from a certified supply chain, they are rich in omega and contain 25% less salt than the classic Cantabrian Rizzoli anchovy fillets in oil.
Follow me in the recipe as we prepare together the pasta alla romana with the anchovy sauce, easy, quick, and delicious!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 500 g cherry tomatoes
- 100 g tomato sauce
- 1 clove garlic
- 20 g extra virgin olive oil
- to taste parsley
- 4 Le Dolci del Mar Cantabrico Rizzoli Anchovies
- to taste salt
- 400 g square spaghetti
Steps
To prepare the spaghetti with anchovy sauce alla romana, start by washing and cutting the cherry tomatoes. In a large pan, pour the extra virgin olive oil, add the crushed garlic and Le Dolci del Mar Cantabrico Rizzoli Anchovies, cook for a few minutes to flavor the oil.
Remove the garlic and with a wooden spatula, break up the anchovies, add the chopped cherry tomatoes and the tomato sauce, stir to flavor, add the salt and cook over medium-low heat, stirring occasionally.
Meanwhile, cook the pasta in plenty of salted boiling water, add half a ladle of pasta cooking water to the sauce, and finish cooking the spaghetti the last three minutes directly in the sauce.
Then mix well and finish cooking the pasta, remove from heat, add a little fresh chopped parsley, mix, and serve the pasta and anchovies alla romana at the table, placing one or two Rizzoli anchovies on the pasta. With this tasty and enveloping sauce, this first course will be a real success, says your Vane.
