Paccheri with Anchovies and Cherry Tomatoes

Here is a classic recipe for preparing delicious Paccheri with anchovies and cherry tomatoes, with a touch of Italian flair that will make them irresistible.

Ingredients

• 320 g paccheri
• 200 g fresh cleaned anchovies (or alternatively well-drained anchovies in oil)
• 300 g cherry tomatoes
• 2 garlic cloves
• 1 chili pepper (optional, if you like it spicy)
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt to taste

Preparation

1. Cleaning the anchovies: If you bought fresh anchovies, you will need to clean them by removing the head, entrails, and central bone. Rinse the anchovies under running water and set them aside.
2. Cooking the sauce: In a large skillet, sauté the garlic cloves in a drizzle of extra virgin olive oil. If you prefer, add the chopped chili pepper for a spicy touch.
3. Adding the anchovies: When the garlic is golden, add the anchovies and cook for a few minutes until they break apart.
4. Adding the cherry tomatoes: Cut the cherry tomatoes in half and add them to the anchovies. Cook over medium heat until the tomatoes are slightly wilted and a sauce has formed.
5. Cooking the paccheri: Meanwhile, bring a large pot of salted water to a boil and cook the paccheri until al dente. Remember to reserve a cup of the cooking water.
6. Finishing the cooking: Drain the paccheri and transfer them to the skillet with the anchovy and tomato sauce. If necessary, add a little cooking water to make everything creamier.
7. Tossing and serving: Add some chopped fresh parsley, toss well to combine the flavors, and serve hot.

Trivia

Anchovies are a typical ingredient in Mediterranean cuisine and have a long tradition especially in Southern Italy. Their bold flavor pairs perfectly with the sweetness of cherry tomatoes, creating a highly appreciated balance of taste.

This recipe is a perfect union of simplicity and flavors of the sea, and paccheri are ideal for capturing the sauce. Buon appetito!