This dish has a marked, maritime flavour and is well worth trying for an evening in the company of friends.
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INGREDIENTS |
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Spaghetti Lunghi La Collezione Barilla |
350 |
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g |
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Fresh tomato |
500 |
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g |
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Anchovy filets |
4 |
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Bread crumbs |
4 |
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tablespoons |
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Extra virgin olive oil |
6 |
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tablespoons |
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Garlic |
1 |
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clove |
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Oregano |
1 |
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pinch |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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In a broad, shallow pan, heat the extra virgin olive oil with the crushed clove of garlic. Mash the anchovy fillets until they disintegrate, with the help of a few tablespoons of water from the pasta, then turn off the heat. |
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| 2. |
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Dress the chopped tomato with extra virgin olive oil, salt, pepper and a pinch of origano, and set aside. |
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| 3. |
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Brown the breadcrumbs in a non-stick pan over a low heat without any oil or seasoning. |
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| 4. |
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Cook the Spaghetti Lunghi La Collezione Barilla in plenty of salted water, drain when al dente and dress with the anchovy sauce and the tomato. Divide the Spaghetti into portions with breadcrumbs arranged around each. |
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CHEF'S NOTE |
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The breadcrumbs brown very quickly so take care with this procedure. |
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This sauce has an assertive taste and slight fattiness, so should be served with a fresh, soft, fruity red or rosé wine, that is long on the palate and low in tannins, such as Barbera Frizzante Piemontese or Gotturnio Mosso Piacentino. |
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