Mezze maniche with cherry tomatoes and anchovies
Mezze maniche with cherry tomatoes and anchovies are a quick preparation first course, suitable when you only have a few minutes to cook!
Ingredients
- Calamarata 400 g
- Anchovies in salt 30 g
- Cherry tomatoes 120 g
- Garlic 1 clove
- Basil 3 leaves
- Extra virgin olive oil 45 g
- Fresh chilli pepper q.s.
- Coarse salt q.s.
Nutrition facts
Doses for: 4 people
Difficulty: Easy
Cost: Low
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Directions
To prepare the mezze maniche with cherry tomatoes and anchovies, start by boiling plenty of water for the pasta in a saucepan. When it comes to the boil, add salt. Meanwhile, continue with the preparation of your sauce.
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Take the cherry tomatoes, wash them well and place them on a cutting board where you will cut them in half and then into quarters. Now take a non-stick frying pan, drizzle with a little oil and place a clove of garlic in it and brown over a moderate heat. When the garlic is golden brown, remove it from the pan.
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Add the cleaned anchovies to the pan and melt them in the oil. When the anchovies are well melted, add the cherry tomatoes, previously cut into quarters.
Add the tomatoes.
Fry the cherry tomatoes over high heat in the oil with the anchovies until they begin to soften, but without breaking up completely. Now add the chilli peppers, seeded and cut into strips, and season with salt and pepper. Be careful not to salt too much as the anchovies are already very salty.
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Cook the pasta and drain it al dente and toss it in the sauce for a few moments. Now your mezze maniche with cherry tomatoes and anchovies are ready. Place the pasta tossed in the sauce on serving plates and serve piping hot, garnishing, if you like, with basil leaves and rolled anchovies.
