Pasta with anchovy sauce is one of the most typical dishes of traditional Salerno cuisine.
The recipe has been handed down from generation to generation and has an ancient history that starts from cetara, in Amalfi coast, and reaches all the way to Salerno. It's a quick and easy dish to prepare, tasty, and rich in history.
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Pasta with anchovy sauce: ingredients
350 gr spaghetti
4 tablespoons of Cetara anchovy sauce
4 tablespoons of Colline Salernitane DOP extra virgin olive oil
2 cloves of garlic
Parsley to taste
1 dried red chili pepper
Preparation
In a salad bowl, combine olive oil, chopped garlic, and parsley. If desired, add a little chili pepper. Add the anchovy sauce; a tablespoon of it is recommended for every two people. Cook the spaghetti in plenty of unsalted water for a little over 10 minutes, until al dente. Then, drain the pasta and add it to the salad bowl.
Mix everything well and let it simmer for a while. It's best not to add salt because the anchovy sauce already adds a lot of flavor to the dish. This recipe serves four.
