Pasta and anchovies
Ingredients per four persons:
500 gr of spaghetti or bucatini
The best is to have BUCATINI GIUSEPPE COCO
16 salt cured anchovies from Sicily
1 onion and a clove of garlic ( I make it also without garlic..)
250 gr cherry tomatoes
50 gr pinenuts or almonds
30 gr raisins
60 gr bread crumbs
A pinch of Saffron (from il Fontanaro) stamens soacked in 4 spoon of hot water
EVOO 6/8 table spoon
3 spoon of parsely finelly chopped
Bring a large bowl of water to a boil and a add a large pinch of salt
While it heat: put 4 spoon of oil in a large pan add the onion finely chopped and the garlic and heat stirring for 5 min.
Then add the cerry tomatoes chopped into cubes. Let it boil a few minutes. Add the anchovies, raisins and
saffron. Toast the bread crumbs with parsley and pin nuts or almonds. Than use it for decoration and to add to the sauce.
Let is cook for 10 min then add the salt ( tasting the sauce to adjust) and add a chili pepper ( if you like)
Boil the pasta AL DENTE (few minutes before the timing written in the pasta packaging) and add to the sauce cooking for 1 min.
Add 2 spoons of the white boiled water.
Add the bred crumb with parsley and pin nuts to decorate.