Duration: 35 minutes
Difficulty: Average
Doses for: 4 people
Ingredients
400 gr. margherita type pasta
1 clove Garlic
1 handful sultanas and pine nuts
1 / 2 onion
8 salted anchovy fillets
200g tomato extract “Contorno”
extra virgin olive oil qb
Salt to taste
pepper to taste
100g breadcrumbs
Preparation
Finely chop the onion and fry it in oil. As soon as it is wilted, add the garlic and the anchovy fillets (previously deboned and rinsed), continue to fry and melt the anchovy over a low heat. Now add the tomato extract and a little hot water (one or two glasses) and mix. Add the raisins, which you have kept in water for a while, and the pine nuts. Add pepper to taste and leave to cook for about a quarter of an hour, until the sauce is thick enough. In the meantime, put a little oil and the breadcrumbs with salt and pepper in a small pan and place it on the heat over low heat, stirring with a wooden spoon until it reaches an amber colour. Remove from the heat, once “muddica atturrata” is ready. Cook the pasta and drain it al dente, put it back in the pan with part of the sauce and mix it. Distribute it on plates and finish seasoning it first with the remaining sauce and then with a sprinkling of breadcrumbs.
* Use 200g of tomato extract