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Whole-wheat pasta with anchovies, cherry tomatoes and lemon zest · GialloZafferano.com

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  Speaker 1: Whole with pasta with anchovies, cherry tomatoes and lemon zest
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  Speaker 1: is a simple and tasty dish from Soudern Italy. You
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  Speaker 1: enjoy a natty hole with spaghetti, a juicy and slightly
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  Speaker 1: tangy cherry tomato sauce, tender anchovies, and a fresh, bright
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  Speaker 1: note of grated lemon peel. The result is a light,
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  Speaker 1: moist and zesty pasta, ready in a short time and
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  Speaker 1: perfect for a quick but satisfying meal. For four servings.
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  Speaker 1: You need prep time about five minutes, cook time about
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  Speaker 1: fifteen minutes. Ingredients three hundred twenty grams of whole with spaghetti,
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  Speaker 1: four hundred grams of the trino cherry tomatoes, one hundred
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  Speaker 1: twenty grams of anchovies in organic oil sweet from the
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  Speaker 1: Cantabrian Sea, twenty grams of tomato paste, peel of one lemon,
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  Speaker 1: parsley as kneaded, two tablespoons thirty grams of extravagin olive oil,
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  Speaker 1: fine salt, as kneaded, black pepper, as kneaded. Start by
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  Speaker 1: preparing the ingredients. Have the daterino cherry tomatoes and set
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  Speaker 1: them aside. Wash some parsley, then separate the stems from
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  Speaker 1: the leaves. Keep both. Bring a large pot of water
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  Speaker 1: to a boil. Salt the water moderately, then add the
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  Speaker 1: whole with spaghetti. Cook the pasta until it is al dente,
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  Speaker 1: following the package time, and keep some cooking water aside
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  Speaker 1: while the pasta cooks. Heat a large skillet on low
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  Speaker 1: to medium heat. Add the extra vaginallyve oil and the
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  Speaker 1: parsley stems. Let the stems flavor the oil for a
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  Speaker 1: short time. Add about eighty grams of anchovies to the skillet,
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  Speaker 1: leaving some anchovy filets aside for serving. Let the anchovies
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  Speaker 1: melt over low heat, stirring them into the oil if needed.
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  Speaker 1: Add one ladle of the pasta cooking water and mix
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  Speaker 1: until the anchovies form a smooth base. Add the tomato
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  Speaker 1: paste to the skillet. Toast the tomato paste for a
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  Speaker 1: few seconds, stirring so it really this is its flavor.
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  Speaker 1: Add the half cherry tomatoes, season with a little fine
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  Speaker 1: salt and some black pepper. Sauta the tomatoes over medium
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  Speaker 1: high heat for four to five minutes, stirring often until
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  Speaker 1: they soften and release some juice, but still keep their shape.
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  Speaker 1: When the spaghettia al dente, drain them and transfer them
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  Speaker 1: directly to the skillet. With the skillet with the add
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  Speaker 1: one ladle of the hot pasta cooking water. Toss the
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  Speaker 1: pasta and the sauce together over medium heat so the
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  Speaker 1: starch from the water helps the sauce code the spaghetti
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  Speaker 1: and become creamy. Turn off the heat, remove and discard
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  Speaker 1: the parsley stems from the skillet. Finally, chop the parsley
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  Speaker 1: leaves and add them to the pasta. Toss well so
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  Speaker 1: the parsley distributes evenly. Grate a pil of one lemon
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  Speaker 1: directly over the pasta, avoiding the white bitter part. Mix
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  Speaker 1: again so the lemon zest perfumes the whole dish. Portion
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  Speaker 1: the pasta onto plates on each serving place two anchovy
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  Speaker 1: filets that you kept aside. Finish with a final grind
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  Speaker 1: of black pepper on top. You store any leftover whole
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  Speaker 1: wheat pasta with anchovies, cherry, tomatoes, and lemon zest in
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  Speaker 1: an airtight container in the refrigerator for one day. You
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  Speaker 1: now have a fragrant, light and flavorful pasta that brings
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  Speaker 1: the taste of Southern Italy to your table.