Mafaldine With Anchovies, Garlic and Chilli
Ingredients for 4 people
Mafaldine Divella 400 gr.
Divella peeled tomatoes 500 gr.
Black olives 70 gr.
Anchovy fillets in oil 8
hot pepper to taste
sheep's milk cheese to taste
Bread crumbs qb
Brown the garlic, peeled after, in 4 tablespoons of oil. Just take it off golden, add the chopped parsley and put out the fire;
In salted water cook the pasta al dente, drain and dress with aromatherapy oil;
Cook for about ten minutes, the pulp of the tomatoes cut into strips in 3 tablespoons of olive oil, along with the anchovies and the chopped olives and pepper. Then pour the sauce over the pasta, mix and arrange everything in a buttered pan;
Sprinkle with 2 tablespoons grated pecorino cheese and 2 bread crumbs and put in oven at 200 degrees about; for twenty minutes.