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Pasta Arrabiata with Anchovies
Classic Pasta Arrabiata with European Anchovies. Simple, tasty, and undeniably Italian.
Ingredients
Preparing Pasta
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Rigatoni or Penne 500.0 g
Make the Sauce
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Olive Oil 30.0 g
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Shallot, finely chopped 80.0 g
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Garlic, finely chopped 3.0 clove
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Red Chillies (with seeds), finely chopped 8.0 pc
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Anchovy Fillet 30.0 pc
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Pecorino Cheese 200.0 g
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Fresh Basil
Preparation
-
Preparing Pasta
- Boil the pasta el dente in water with salt until 3/4th of the cooking time.
- Mix with some olive oil and let it cool down on a tray.
-
Make the Sauce
- Fry the onion and garlic in olive oil.
- Add the chopped chilies and stew for 3 minutes on a low fire.
- Add the Knorr Tomato Pronto.
- Simmer for 5 minutes.
- Season with salt and black pepper.
-
Plating
- Bring the boiled pasta in the sauce.
- Reheat the pasta in the sauce.
- Let the sauce soak into the pasta.
- Plate the pasta arrabiata.
- Decorate with anchovies filet for a nice salty taste.
- Finish with thin slices of pecorino cheese and fresh basil.
- Add a few extra drops of olive oil on top.
