Mediterranean Ziti with anchovies
Ziti alla Mediterranea with Mutti Finely Chopped Tomatoes, anchovies, capers and olives conquers at the first mouthful thanks to its delicious all-Italian taste.
20 min (COOK TIME: 15 min / PREP TIME: 5 min)
Serves – 2
Ingredients
FOR THE PASTA
- 200 g Ziti
- 400 g Polpa Mutti
- 4 anchovies
- 1 clove of garlic
- 2 Tablespoons pitted black olives
- 1 tablespoon of salted capers
- A sprig of parsley
- Ground chili pepper
- 2 tablespoons Oil
- Salt
For the almond crumble
- 1 tablespoon heaped breadcrumbs
- 10 peeled almonds
- 25 g stale bread
- 10 ml Oil
- Salt
Method
- Bring plenty of salted water to the boil.
- Peel the garlic, put it in a pan with the oil and heat over low heat. As soon as it starts to fry, remove the garlic and add the anchovies. Break them up using a wooden spoon.
- Add the Mutti Finely Chopped Tomatoes, the olives and the previously washed capers to remove the excess salt. Season with salt, sprinkle with chilli and add a few chopped parsley leaves. Cook for 8/10 minutes
- Prepare the crumble in a non-stick pan, placing the breadcrumbs, chopped stale bread in a blender and coarsely crushed almonds. Bring them to low heat and continue stirring until they turn a nice orange colour. Turn off the heat, add a tablespoon of oil and a sprinkle of salt.
- Break the Ziti into 3 and cook them “al dente”, then drain well.
- Sauté the Ziti in the Mediterranean sauce, serve with a sprinkling of chopped parsley and almonds crumble.
Enjoy!
