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Home Echt Italiaans: pittige pasta met tomaat & ansjovis

Recipes

A lovely combination of flavors — acidity (tomato), salt (anchovy) and a good kick from the l’arrabbiatella pasta. This shows you don’t need much to make an exceptionally tasty pasta. A nice bonus with homemade pasta sauces: they’re often even better the next day. So feel free to make extra 😉

Recipe

Authentic Italian: spicy pasta with tomato & anchovies

This spicy pasta with tomato, anchovies and Taggiasca olives is a classic Italian dish full of flavor. In no time you'll have an authentic meal on the table.

Course	Main course
Kitchen	Italian
Servings	3-4

Preparation time

Preparation time	30 min
Total	30 min

Equipment

Saucepan
frying pan or sauté pan

Ingredients

1 clove of garlic
1 shallot
7 small tomatoes
300 g passata di pomodoro
olive oil
100 g black olives (Taggiasca)
1 tin of anchovies
freshly grated Parmigiano Reggiano, to taste
300 g pasta l’arrabbiatella
2 tsp oregano
salt & pepper

Spicy pasta with tomato & anchovies

1. Finely chop the garlic and shallot and quarter the tomatoes. Cut the anchovies into small pieces and slice the olives into rings.

2. Sauté the shallot and garlic in a little oil in the pan. Add the tomatoes and season with salt and pepper. Stir until the tomatoes soften and break down. Now add the oregano and passata di pomodoro. Let everything simmer gently for about 10 minutes on low heat.

3. Meanwhile cook the pasta al dente and grate the cheese. Add the olives and anchovies to the sauce and warm through. Serve pasta & sauce with plenty of grated cheese. Enjoy your meal!

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This dish is a real flavor bomb thanks to the combination of savory anchovies, salty olives and a rich tomato sauce. The l’arrabbiatella pasta gives a lovely bite and soaks up the sauce perfectly.

Serve generously with freshly grated Parmigiano Reggiano for a polished, authentic Italian finish. Lovely with a glass of dry red wine.

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