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Macaroni, anchovies, dried tomatoes, capers and toasted breadcrumbs

Mediterranean cuisine on the table, the one that with few, good ingredients puts flavors and aromas in the plate.

Today a Quick Recipe a First Course made with dried tomatoes, salted capers, anchovies and toasted breadcrumbs, extra virgin olive oil, some aromatic herbs, and an excellent Senatore Cappelli Pasta.

Ingredients for 2 people:

  • 170 g of Senatore Cappelli macaroni

  • 6/7 dried tomatoes

  • 6/7 salted capers

  • 3 anchovy fillets in oil

  • wholemeal breadcrumbs

  • 1 clove of garlic

  • 1 sprig of rosemary and 1 sage leaf

  • dried oregano

  • a few stalks of chives

  • 1 bay leaf

  • salt

  • pepper


Bring a pot of water to boil.

Soak the capers and dried tomatoes for 15/20 minutes. Squeeze them well and dab with parchment paper.

Chop the rosemary and add it to the dried oregano, also chop the capers and dried tomatoes; in a non-stick frying pan, sauté the skinless garlic with the chopped mixture, the bay leaf and sage and a handful of the herb mix. After a few minutes, add the anchovy fillets and mix. Add a little hot water and cook over medium-low heat for a couple of minutes.

Salt the water when it boils and once the salt is dissolved throw the pasta.

Put very little oil in a non-stick pan and add the breadcrumbs, leave to toast, stirring often for about a couple of minutes.

When the pasta is ready, turn the heat back on under the sauce, add a couple of tablespoons of water and add the pasta. Stir well.

Serve with ground pepper, toasted breadcrumbs, a sprinkling of oregano and rosemary and fresh chives.

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