Ingredients: 50 g salted anchovies 50 ml olive oil red chili peppers 250 g canned peeled tomatoes 50 g stoned black olives 1 teaspoon tomato puree 200 g macaroni or bucatini salt Directions:Wash and bone the anchovies. Fry the chopped red peppers and the anchovies in the olive oil, pressing on the anchovies with a fork to break them up. Add the tomatoes, the olives and tomatoe paste, mix and cook on low heat. Dress the pasta cooked al dente with this particular sauce. |