Spaghetti with Roasted Tomatoes and Marinated Anchovies

A heavenly gourmet reinterpretation of the world’s favorite classic spaghetti al pomodoro by Michelin star chef Iside De Cesare of La Parolina restaurant in the province of Viterbo nestled in central Italy. Flavorful and oh so gratifying, here is the recipe for the chef’s delectable spaghetti with roasted tomatoes and marinated anchovies.

Ingredients for six people

Spaghetti: 500 g
Cherry Tomatoes: 1 kg
Salt: to taste
Pepper: to taste
Evo oil: to taste
Chili pepper: 1
Caper leaf: 1
Garlic: 1

For marinating the anchovies

Anchovies: 20
Wine vinegar: 100 g
Water: 500 g
White wine: 125 g
Salt: 50 g
Evo oil: to taste
Aromatic herbs : to taste

Procedure for Spaghetti with Roasted Tomatoes and Marinated Anchovies

For the roasted tomato sauce

Wash and cut the cherry tomatoes, then season with the other ingredients and bake at 130 degrees. Strain and blend by emulsifying with extra virgin olive oil and adjusting salt to taste.

For the anchovies

Mix the ingredients and let the cleaned anchovies marinate in the mixture for about an hour, then rinse and place in herb-scented oil before seasoning with pepper. Prior to cooking the pasta, heat the oil and let it sauté with the chopped garlic, parsley, chili pepper, and roasted tomato sauce. Cook the pasta in plenty of salted water, toss it in the sauce and serve the spaghetti with roasted tomato sauce topped with a caper leaf, marinated anchovies, basil and desired herbs.

La Parolina

Spaghetti with Roasted Tomatoes and Marinated Anchovies

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