Spaghetti atterrati

This recipe uses the prized anchovies from Cetara, just along the coast from Minori. Good quality anchovies from a jar are a great alternative.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the sauce, heat the oil in a frying pan over a medium heat, add the anchovies and allow to melt.

Step 2

Bash the garlic clove, keeping the skin on. Finely chop the chilli, then add to the pan. Fry for 2 minutes, or until coloured.

Step 3

Roughly chop and add the tomatoes. Simmer over a low heat for 10 to 12 minutes, or until the sauce is thick. Season with a pinch of black pepper.

Step 4

To make the topping, toast the breadcrumbs in a dry frying pan, then tip into a food processor.

Step 5

Roughly chop and add the parsley leaves, then blitz well with the nuts, or chop it all very finely with a knife. Set aside.

Step 6

Cook the pasta until it’s just al dente.

Step 7

Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss well to coat, adding a little of the cooking water to loosen it, if needs be.

Step 8

Serve the pasta in bowls, sprinkled with a generous helping of the topping mixture and a grating of Parmesan.

↑Support creators by visiting their site 😊