Fusilli pasta with Anchovies and Chili
calories: medium
category: first course
cost: medium
difficulty: medium
preparation time: 20
Ingredients
Fusilli 350 gr.
Anchovies 300 gr.
Green chili 200 gr.
Garlic 2 cloves
Extra-virgin olive oil 2 spoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Anchovies 300 gr.
Green chili 200 gr.
Garlic 2 cloves
Extra-virgin olive oil 2 spoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Clean and wash the anchovies and cut them into small pieces. After having cleaned the chilli, cut them into not very thick slices.
While the pasta is boiling, prepare a pan with the olive oil and the garlic and let them brown. Then add the chilli and pass them in the oil at a high heat. Lastly add the anchovies and the salt and pepper and cook them all for 5 minutes.
Drain the pasta 2 minutes before the indicated time and pass them in the pan, stirring well. Serve very hot. The Chef's tips The Langhe Favorita wine goes well with this recipe. Curiosity Pink, white or green are only a few of the varieties available of pepper. Its use in the kitchen is well-known all over the world. In order to keep its aroma, you should grind it fresh just before use.
While the pasta is boiling, prepare a pan with the olive oil and the garlic and let them brown. Then add the chilli and pass them in the oil at a high heat. Lastly add the anchovies and the salt and pepper and cook them all for 5 minutes.
Drain the pasta 2 minutes before the indicated time and pass them in the pan, stirring well. Serve very hot.
