Spaghetti with tomato sauce, anchovies and pecorino cheese
"Spaghetti with tomatoes, anchovies, and pecorino cheese are a simple, quick, and flavorful first course! Perfect for a gluten-free and nutritious meal, this pescatarian recipe is an explosion of Mediterranean flavors. Discover how to prepare this inviting and easy spaghetti recipe, ideal for those looking for a quick spaghetti recipe that satisfies the palate in minutes."
Dietary Information
Servings:
- 1
To prepare the spaghetti with tomato sauce, anchovies and pecorino cheese, clean the fresh anchovies: detach the head, cut the back and gut them, rinse them under running water and open the fillets like a book 1. In a pan, heat oil, garlic 2 and chopped fresh chili pepper 3. Let it flavor for a few minutes and remove the garlic.
- 2
Pour in the peeled tomatoes 4, season lightly with salt and let it cook for 20 minutes over medium heat. Dip the cleaned anchovies 5 in the sauce and cook for a few minutes, just long enough to color them. Stir gently so as not to mash them 6.
- 3
Cook the pasta al dente 7, then drain it 8 in the sauce for a quick flambé 9.
- 4
Add a ladle of pasta cooking water 10, a drizzle of oil 11 and finally the grated Pecorino Romano 12.
- 5
Flavor the pasta with a few sprigs of fresh wild fennel 13 and stir to cream 14. Your spaghetti with tomato sauce, anchovies and pecorino cheese are ready to be served 15!
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