In this recipe I’m using the pomodorini confit from my previous post.
prep time 5 min cook time 10-12 min
ingredients for 4
- 400 g orecchiette pasta (farfalle, penne, rigatoni)
- 4 anchovy fillets in oil
- 400 g pomodorini confit
- 150 g baby mozzarella
- 1 garlic clove
- 2 Tbls of extra virgin olive oil
- a few basil leaves
1. Cook the pasta al dente.
- 2. In the meantime heat the oil in a large pan and add the garlic clove and the anchovy fillets. Let cook until the anchovy “melts”, then remove the garlic. Add a ladle of cooking water.
- 3. Drain the pasta 2 minutes before it’s cooking time, add to the pan and cook for 1-2 more minutes.
- 4. Transfer to a serving bowl, add the pomodorini and the baby mozzarella (you can also use a mozzarella cut into cubes), toss and add the basil leaves on top.
- BUON APPETITO!