Anna Ws Pasta con acciughe e pomodoro (by Jamie Oliver)

For 4 people
  • 6 EL Olive oil, plus a little more
  • 4 cloves of garlic, peeled and cut into very thin slices
  • 12 salted anchovy fillets
  • 2 large handful of pine nuts
  • 1 large handful of raisins
  • 3 heaped tablespoons tomato paste
  • 1 large wine glass of red wine
  • 100 g breadcrumbs
  • 500 g Margherita, alternatively tagliatelle or Spaghetti
  • Sea salt and freshly ground black pepper
30 minutes
1.
Heat a saucepan, pour in the oil and gently sweat the garlic in it. As soon as it takes on some color, add the anchovies with the pine nuts and raisins and fry over low heat for 2 minutes until they melt.
2.
Thoroughly stir in the tomato paste and red wine and simmer the sauce at a medium temperature for 3 minutes. It should be quite thick, like pureed tomatoes in a jar.
3.
If the sauce seems too concentrated, you can add a little water.
4.
Heat some extra oil in a pan and fry the breadcrumbs until they are golden brown and really crispy. Drain on kitchen paper and allow to cool.
5.
In the meantime, cook the pasta in a large saucepan in salted boiling water according to the instructions on the package until al dente and strain. Mix with the sauce, season to taste and serve on individual plates. When the noodles are turned up into spirals with the help of pliers, it also looks goodreally interesting.
6.
Finally sprinkle the breadcrumbs on top.
7.
Tip from Jamie Oliver: You could also prepare it with tagliatelle or spaghetti, but it gets more real with margherita - these are ribbon noodles with one side curled. The sauce tastes amazing and the raisins and pine nuts give it a typically Sicilian touch.

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