Insalata di pasta di Gragnano con tomatoes San Marzano, olive e sardine

Ingredients

• 350 g eliche dei Campi
• 400 g very fresh anchovies
• 4-5 mature San Marzano tomatoes
• 1 tin of high quality sardines (if possible already de-boned)
• Black olives
• Basil
• Extra-virgin olive oil
• Salt and pepper

Instructions

Cook the eliche in plenty of salted water, and drain them two minutes before they should be cooked perfectly (8 minutes instead of 10). Place them in a ceramic bowl and sprinkle them with a bit of olive oil. Let cool. At the same time wash and finely chop the San Marzano tomatoes. Wash and break plenty of leaves of basil, then mix them with the tomatoes. Pit and chop the olives, then add all of the condiments to the pasta and mix. Let the dish sit in the fridge for about half an hour.
Before serving the pasta, add the chopped sardines, and check the salt, pepper, and oil before serving.

Difficulty Level: easy Appreciation: Time for preparation: 20 minutes Cooking time: 10 minutes Share: 4 persons