ItalianNeapolitan
Pasta Alla Napoletana with Piennolo Cherry Tomatoes, Tarallo and Anchovies
by Federico Fusca Chef · 332K subscribers on YouTube
A classic Neapolitan pasta dish featuring Piennolo cherry tomatoes, anchovies, and a crunchy tarallo almond cracker, finished with fresh parsley.
- Difficulty
- medium
Ingredients
9 items- Piennolo Cherry TomatoesHalved
- 1 pcsGarlic1 clove, grated
- Fresh Chopped Chili PepperTo taste
- Extra Virgin Olive OilAbundant
- 3 pcsAnchoviesAnchovy fillets
- PepperA pinch
- Tarallo Napoletano con MandorleCrushed into coarse crumbs
- ParsleyFinely chopped
- Pacchero di GragnanoPasta
Method
- Divide the Piennolo cherry tomatoes in half.
- Grate a clove of garlic.
- Add chopped fresh chili pepper.
- Add abundant extra virgin olive oil.
- Add 3 or 4 anchovy fillets.
- Add the halved cherry tomatoes and a pinch of pepper.
- Crush the tarallo almond cracker into coarse crumbs and finely chop some parsley.
- Cook the Gragnano pacchero pasta in salted boiling water until al dente.
- While the pasta cooks, gently warm the tomato and anchovy sauce.
- Drain the pasta and finish cooking it in the sauce with a ladle of pasta water, stirring risotto-style.
- Turn off the heat, add a drizzle of extra virgin olive oil and toss to emulsify.
- Serve the pasta and top with the crushed tarallo and chopped parsley.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
