Italian
Franchino-Style Pennette Pasta
by Chef in Camicia · 306K subscribers on YouTube
A simple yet flavorful pasta dish from the Franchino family recipe: pennette pasta with a sauce of desalted capers, anchovies, Taggiasca olives, cherry tomatoes, and basil.
- Difficulty
- easy
Ingredients
13 items- Desalted CapersAlready desalted
- 2 pcsAnchovies in SaltSalt-packed anchovies
- OreganoA good pinch
- 1 tspSugarCoffee spoon size, to reduce acidity
- SaltUsed in sauce and pasta water
- Chili PepperA pinch, adjust to taste
- Fresh BasilFor garnish, torn by hand
- Taggiasca OlivesPreferably Taggiasca olives, coarsely chopped
- 2 pcsGarlicCloves, lightly crushed
- Extra Virgin Olive OilAbundant
- Fresh Cherry TomatoesDiced
- Tomato PassataTomato passata
- PennetteShort pasta, cooked al dente
Method
- Chop the desalted capers.
- In a bowl, combine the anchovies, oregano, sugar, salt, and chili pepper.
- Tear the basil leaves with your hands and set aside for garnish.
- Coarsely chop the Taggiasca olives.
- Peel two cloves of garlic and lightly crush them.
- In a pan, add the garlic and abundant olive oil. Emulsify with a fork.
- Add diced fresh cherry tomatoes and tomato passata. Stir.
- Add the chopped olives last. If possible, let the sauce rest in the refrigerator (at least 5 minutes if in a hurry).
- Cook the pasta in salted boiling water, drain al dente.
- Remove the garlic cloves from the pan.
- Combine the pasta with the sauce, toss over high heat.
- Serve with fresh basil.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
