Description
A classic ‘cucina povera’ dish featuring short pasta tossed in a deeply savory sauce of melted anchovies, garlic, and toasted breadcrumbs.
Ingredients
Units
Scale
- 100 g (3 1/2 oz) bread crumbs
- 4 anchovies, finely chopped
- extra virgin olive oil to taste
- 1 tablespoon (15ml) tomato puree
- Water as needed
- 320 g (11 1/2 oz) cavatappi pasta
- 2 tablespoons (30ml) grated cheese
Instructions
- Toast the bread crumbs in a pan and set aside.
- In another pan, cook the finely chopped anchovies with olive oil for 3 minutes. Add the tomato puree until the anchovies have melted into the sauce.
- Add the toasted bread crumbs to the sauce and stir in two tablespoons of grated cheese. Add water as needed to make the sauce the desired consistency (you want it rather dry)
- Cook the cavatappi in boiling salted water until al dente. Drain and mix the pasta with the sauce.
Notes
- Toast the bread crumbs until golden and crunchy for the best texture.
- Ensure the anchovies are fully melted in the oil before adding the tomato puree and bread crumbs.
- Mix the sauce and pasta immediately after draining the pasta to coat it evenly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 250g
- Calories: 440
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
- Cholesterol: 25