INGREDIENTS
- – 100 g De Cecco fidellini.
- – 10 g desalted capers.
- – 3 medium inexperienced olives.
- – Bread crumbs.
- – 3 anchovies in oil, de-pinned.
- – 1 clove garlic.
- – 4 tbsp olive oil.
- – 2 tbsp of laundry water.
- – Freshly chopped parsley.
- – Dried oregano (1 degree tablespoon).
- – Wonderful and coarse salt.
- – Mill with black pepper.
Gratin pasta, with anchovies, capers, olives and plenty of extra flavors
PROCEDURE:
1. Cook dinner the pasta “al dente”.
2. In a saucepan, put the olive oil with the anchovies, capers, peperoncino, sliced olives, medium garlic and dried oregano.
3. Pressure the noodles right into a plate and add the oil scented with the anchovies, capers and oregano.
4. Sprinkle with the grated cheese and put within the oven for about 5 minutes.
