INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghettini N° 2 300 g anchovies 300 g cherry tomatoes 1 garlic clove Parsley Chili pepper 60 ml white wine Salt Extra virgin olive oil
DIRECTIONS
Wash the cherry tomatoes and cut them in half, then set aside. Remove the parsley stems and finely chop the leaves. Clean the anchovies by removing the heads, bones, and entrails with your fingers, then rinse them in cold water. At this point, crush the garlic. In a saucepan, sauté the garlic, add the parsley stalks and tomatoes and simmer with a glass of wine. Cook the tomatoes for 5 minutes over high heat, seasoning with salt and adding a little unsalted boiling water. Remove the parsley stalks and garlic. Meanwhile, cook the Spaghettini N° 2 in a pot with plenty of salted water, drain them two minutes before the cooking time on the pack and then add them to the tomatoes, mixing well to combine the flavors. After a minute and a half, add the anchovies and mix for 30 seconds, taking care not to break them, adding another ladleful of cooking water. Remove from the heat, add a drizzle of extra virgin olive oil and a sprinkling of parsley. Summer is served!