“Tagliatelle” with tomatoes and anchoy sauce
Mr Morris Colatura of Anchovies is a transparent amber-coloured liquid sauce, produced by a traditional process of maturing anchovies in salt. Colatura of anchovies appears in numerous recipes, but is mainly used as a condiment for spaghetti. linguine and tagliatelle.
difficulty:
Easy
duration: 20 minutes
servings: 4 peopleThe preparation
In this recipe, we first cook the pasta in plenty of salted water. Next, we sauté a little garlic and chilli pepper in extra virgin olive oil, chop the red tomatoes and add the whole yellow ones, sauté over a high heat, add salt and tomato puree. Drain the pasta and put it in the pot, sauté again and add the basil, olive oil and colatura di Alici.
Plate and bring to the table.
INGREDIENTS
Tagliatelle 400g
Garlic to taste
Hot pepper Q.S.
Cherry tomatoes 240g
Tomato sauce 4 spoons
Basil To taste
Colatura of anchovies 40ml
EVO oil to taste