Penne pasta from Gragnano with fresh anchovies and breadcrumbs

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For 4 people:

500 gr fresh anchovies

300 gr cherry tomato

Extra Virgin Olive Oil Tenuta Bianco Pretaportè


Black Pepper flavoured Oil Evo




Bone the anchovies and stir fry the fillets in Oil Evo and garlic and adding some drops of Black Pepper Oil.

Add the cherry tomatoes cut in half, cook a little then add salt, pepper and some hand shredded basil leaves. Meanwhile boil the pasta, drain it and stir it with the anchovies, adding if necessary, half ladle of cooking water. In a non-stick stir fry pan add the breadcrumbs with a drizzle of flavoured Black Pepper Olive Oil until is crunchy and golden. Plate the pasta sprinkling the breadcrumbs on top.  

Chef Daniela Montinaro, Le Macare Alezio (Lecce