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Wholemeal Spaghetti with salted anchovies and capers on tomato tartare

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Casacostantino is always open, both physically and virtually, to anyone who wants to contribute suggestions and requests. Today we are following a request that many would probably have wanted to do but not everyone has communicated to us. The stylistic revolution and the content of our blog starts today with the first step or better, with all the steps. Today's recipe will be illustrated step by step, the photos will show you the various steps to follow for the realization and soon improve also this aspect maybe with more details. But the news will not end here, over time there are other evolutions… stay tuned!
Dedicate, then, to the preparation of a simple and fast dish but very tasty, a first that combines the spicy anchovies and capers with the sweet of the tomato. Let's see how to proceed for realization.


Ingredients for 4 people:

 

450 grams of wholemeal spaghetti
6 cluster tomatoes
6 fillets of salted anchovies + 4 for decoration
1 tablespoon of capers
2 cloves of garlic
3 tablespoons E.V.O. oil
Pepper to taste
Some fresh basil leaf for decoration

Procedure:

 

 

 

We start by preparing what will be the base of our dish, cutting the tomatoes into cubes. Let's move them into a bowl and add a spoonful of oil and a little bit of pepper. Stir and let it taste. Meanwhile, put on the fire the sauté with two tablespoons of oil and the garlic skinned and crushed.

 

Let it brown and when it has taken color, Togliamolo, we raise the sauté from the fire and add the anchovies. Let them dissolve with the help of a wooden spoon. As soon as we have the consistency of a cream, add the capers previously rinsed with plenty of water and put everything back on the heat to get flavor for a couple of minutes. It's time to cook the pasta respecting the cooking times indicated in the package.

 

 

Two minutes before the end of cooking, we drain the pasta, taking care to preserve the water, and terminiamone the cooking in the sauté adding, little at a time, the water kept aside. We do the food and prepare to compose the dish.

 

Tips for mise en place:

We put a coppapasta in the center of the dish, riempiamone the bottom with the diced tomato and then remove it. With a kitchen pliers and a ladle, rolled the spaghetti and cook it over the tomato. We complete the dish with a rose of Alice, a caper and a couple of basil leaves.

Enjoy your meal!!!!!





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