SPAGHETTI WITH FRESH ANCHOVIES CHERRY TOMATOES AND PINE NUTS
A recipe by Francesco Cetorelli
The dishes we love most, with the smell of fried and high quality raw materials we satisfy all the senses. In this case, the recipes can also be very simple, always surprising you for their taste. This time the Chef Francesco Cetorelli chose anchovies of the Tyrrhenian Sea to cook with spaghetti, which combines fresh tomatoes picked from the backyard field and finally the pine nuts. The result was excellent and we felt immediately plunged in a bistro on the beach.
Enjoy this fresh seasonal recipe, we paired to our white organic ZIOBAFFA Pinot Grigio.
- Fresh anchovies
- Cherry Tomatoes
- Pine nuts
- Evo oil
- White organic wine ZIOBAFFA
Put pot with water on a fire and make it boil.
While waiting for boiling water prepare the sauce for the spaghetti.
Clean the anchovies and cut in 3 pieces.
Put oil and garlic in a pan on the fire. Add cherry tomatoes chopped in two part, salt, and pepper.
Leave cooking for 10 minutes. After take off the garlic and add anchovies. simmer with withe wine and leave cooking.
When spaghetti are cooked stir frying pan with the sauce and add pine nuts. Repair of salt and pepper.
Enjoy it with a glass of ZIOBAFFA organic wine.