Paccheri with Anchovies and Cherry Tomatoes

Here is a classic recipe for preparing delicious Paccheri with Anchovies and Cherry Tomatoes, with an Italian touch that will make them irresistible.

Ingredients

• 320 g of paccheri
• 200 g of fresh cleaned anchovies (or alternatively oil-preserved anchovies well drained)
• 300 g of cherry tomatoes
• 2 cloves of garlic
• 1 chili pepper (optional, if you like it spicy)
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt to taste

Preparation

1. Cleaning the anchovies: If you’ve bought fresh anchovies, you’ll need to clean them by removing the head, guts, and the central bone. Rinse the anchovies under running water and set them aside.
2. Cooking the sauce: In a large pan, sauté the garlic cloves in a bit of extra virgin olive oil. If you like, you can also add chopped chili pepper for a spicy touch.
3. Adding the anchovies: Once the garlic is golden, add the anchovies and cook for a few minutes until they flake apart.
4. Adding the cherry tomatoes: Cut the cherry tomatoes in half and add them to the anchovies. Cook over medium heat until the tomatoes are slightly wilted and have created a sauce.
5. Boiling the paccheri: Meanwhile, bring a large pot of salted water to a boil and cook the paccheri until al dente. Remember to reserve a cup of the cooking water.
6. Finishing the cooking: Drain the paccheri and transfer them to the pan with the anchovy and cherry tomato sauce. If necessary, add a bit of the cooking water to make the dish creamier.
7. Stirring and serving: Add chopped fresh parsley, stir well to blend the flavors, and serve hot.

Curiosity

Anchovies are a typical ingredient in Mediterranean cuisine and boast a long tradition especially in Southern Italy. Their strong flavor pairs perfectly with the sweetness of the cherry tomatoes, creating a balance of taste that is much appreciated.

This recipe is a perfect union of simplicity and sea flavors, and the paccheri are ideal for capturing the sauce. Enjoy your meal!