Simple and tasty, this recipe uses anchovy sauce, an amber liquid that is obtained by letting the anchovies mature in salt.
Condiment with a unique flavor, it enriches all dishes that use it as an ingredient.
Ingredients for 4 people
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Vermicelli or spaghetti 350 gr.
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Cherry tomatoes 250 gr.
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Black olives of Gaeta 100 gr.
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Anchovy fillets in oil 4
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Anchovy sauce 3 tablespoons
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Parsley
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Basil
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Garlic 2 cloves
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Salt to taste
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Extra virgin olive oil 50 gr.
Wash and cut the cherry tomatoes into chunks, pit the olives, chop the parsley and basil.
Brown the garlic and anchovy fillets in a pan.
While browning the garlic the anchovies will dissolve in the oil.
Add the cherry tomatoes and pitted olives.
Cook over medium heat for about 7-8 minutes.
At the end, add the chopped herbs. Add only a pinch of salt as salted anchovies already give flavor.
Remove the garlic.
Heat the vermicelli by not salting the cooking water as we will use the colatura that will give the flavor to the dish.
Add three tablespoons of anchovy sauce.
Mix well, adding a little pasta cooking liquid if necessary.
You can plate and enjoy the scent of the sea of this dish!
"The sea, once you cast its spell, will keep you forever in its aura of wonder." Jacques Cousteau oceanographer – explorer