INGREDIENTS
Anchovies
Garlic
Butter
Capers
Passata di pomodoro
Extra Virgin Olive Oil "cooking" & "finishing"
Olives
Orecchiette Pasta
Chili Flakes
Parsley
Salt
PROCEDURE
Anchovy and Garlic Infusion: Heat a small amount of olive oil in a pan. Add the anchovy fillets, chili flakes, and crushed garlic. Cook for 2 minutes to infuse the oil.
Tomato and Olive Sauce: To the pan, add the Passata di pomodoro, olives, and capers. Cook for 8-10 minutes until the sauce thickens slightly.
Pasta Preparation: Cook the orecchiette pasta al dente according to package instructions. Reserve a few spoonfuls of the pasta water.
Combining Ingredients: Drain the pasta and add it to the saucepan with the reserved pasta water. Cover with a lid and let it finish cooking, absorbing the flavors of the sauce.
Finishing Touches: Add washed and finely chopped parsley. Season with salt to taste and sauté the pasta for a few seconds to combine all the flavors.
Serving: Serve the pasta hot, garnished with another sprinkle of parsley and a drizzle of extra virgin olive oil. Enjoy your delicious meal!
