Italiano
Traditional Neapolitan cuisine.
Easy and fast this recipe. The leaking of anchovies is one of the oldest products known and used in the kitchen bell. Its ancient name was Garum and, in ancient Pompeii, has left traces of its existence. And it has since arrived there must be a reason. Perhaps because it is “buono assaje”? The pacchetelle, yellow cherry tomatoes, here in Campania if they can find the best quality lands in the shadow of Vesuvius. So if you combine the two products together, aided by a handful of capers, you served a dish that will make you look of being sat by the sea delighting its flavors.
Ingredients for 4 people: 320 gr spaghetti (pasta from Gragnano if possible), two handfuls of capers medium size, 400 grams of yellow cherry tomatoes (pacchetelle), 4 tablespoons of anchovies, extra virgin olive oil
Making of recipe
Cut the pacchetelle least four parts. Rinse to desalinate the capers. In a large saucepan then add oil sufficiently and add the capers before and after a minute maximum also cut pacchetelle. It must cook up to five minutes, so that the tomatoes do not break completely. Meanwhile you will have led to the cooking linguine. Careful little salt the cooking water because there are the capers that will provide a little ‘flavor. Drained the pasta, add it to the pan with the sauce and stir for a minute while the maximum (helping you with little ‘cooking water), add a few seconds before also Serve the four tablespoons anchovy. At this time you will begin to feel the sea breeze. Well, it means you are going to enjoy this dish.
