Bari Style Fusilli
FUSILLI N° 34
400 g De Cecco Fusilli pasta
2 chicory leaves
300 g ripe tomatoes
2 anchovies in salt – Rinsed, with removed bones
1 clove garlic – Peeled and slightly crushed
Half red chilli pepper
5 tbs. of De Cecco extra virgin olive oil
Salt to taste
Clean the chicory, removing the bottom and hardest part of the leaves. Cut it into pieces and carefully wash in cold water, then blanche it in boiling salted water for 2-3 minutes and drain. Bring a large saucepan of water to the boil. Blanche the tomatoes for a few
seconds, drain, peel, remove the seeds and chop them in big chunks. Fry the garlic clove in the extra virgin olive oil together with the chilli pepper. Add the pieces of anchovies and stir with a wooden spoon until they start melting. Add the tomatoes, a pinch of salt and cook over medium heat for about 10 minutes, stirring from time to time.
Only now you can add the chicory and continue cooking for a further 10 minutes. In the meantime cook the pasta “al dente” in a pan of boiling salted water, drain, and blend with the sauce. Serve very hot.