A first course rich in Mediterranean flavors. The pennette pair perfectly with sweet and juicy plum tomatoes, enriched by the scent of fresh basil and the salty note of anchovies in oil. A pinch of chili pepper adds a spicy touch and the olive oil completes the dish with its smoothness.
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Peel the tomatoes, remove the seeds and cut them into chunks
Combine the chopped basil, the anchovies in pieces, a little salt, the chili pepper and the oil
Cook the pasta al dente, drain it and add it to the sauce
Let it rest for 15 minutes and serve
Italia
| Energy (kcal) | 320.52 |
| Carbohydrates (g) | 68.12 |
| of which Sugars (g) | 2.2 |
| Fat (g) | 1.16 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 12.74 |
| Fiber (g) | 1.76 |
