RomanItalian
Pasta Alla Romana
by Cucina con Ruben · 548K subscribers on YouTube
A quick and spicy Roman-style pasta with garlic, chili, anchovies, cherry tomatoes, and a crunchy breadcrumb topping.
- Difficulty
- easy
Ingredients
9 itemsMethod
- Finely chop the garlic.
- Finely chop the fresh chili pepper.
- Chop the parsley.
- Remove the spine from the anchovies.
- Add a small splash of water to the pan to prevent burning.
- Cook the spaghetti until al dente.
- Remove the parsley stems.
- Add the cherry tomatoes to the sauce and let them wilt slightly (do not cook through).
- In a separate pan, toast the breadcrumbs until golden.
- Add the chopped parsley to the sauce.
- Add grated pecorino cheese and lemon zest to the sauce.
- Combine the drained pasta with the sauce.
- Serve with the toasted breadcrumbs on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
