Paccheri al sugo di alici

Ingredients

• 400 g paccheri dei Campi
• 400 g fresh anchovies
• 3 peeled tomatoes
• 300 g broccoli raab
• Extra-virgin olive oil
• 2 cloves garlic
• Basil
• Spicy Pepper
• Salt

Instructions

Clean the anchovies and cut them into strips. Lightly brown one clove of garlic in olive oil. When golden, remove the garlic and add the spicy pepper and the peeled, chopped tomatoes and cook over high heat for 5 minutes.
In another pan, lightly brown another clove of garlic, then add the anchovies and some salt and cook for 5 minutes. Cook the paccheri di Gragnano in a very generous amount of water (this pasta shape must be stirred rather often when cooking to avoid sticking to the bottom of the pot, and must be cooked in more water than usual thanks to its shape).
Sauté the cleaned broccoli raab while the pasta is cooking, chop them, and add them to the anchovies and tomatoes.
Drain the pasta and mix it with the sauce, adding a handful of chopped basil. Serve immediately

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 25 minutes Share: 4 persons