When everything is missing and hunger began to be felt here and sostazioso a simple pasta dish that saves us from the malaise kebabbaro materialized in the house or in fintocinese at home (which given what else should be more than propina the "house"):
Bucatini with anchovies and pecorino.
Why Bucatini and not just spaghetti? or linguine? or bibs?
Simple: because the pecorino romano is absolutely suited for this type of pasta and especially the bucatini and hearty, humble and fill the pot like no other medium.
Try bucatini, then if you do not like you do in your own way, so to me that me ... vabò.
x 4 doses students
- 500 gr bucatini
- 20 anchovies in olive oil (the recipe would with fresh ones, but because the target seemed too ...) 500 g cherry tomatoes
- parsley 2 garlic cloves
- hot pepper or cayenne red pepper (to taste those if the jelly)
- grated pecorino romano avalanche
Take a large pot and fill it with water, bucatini need much water, and trust are so many bucatini pound.
I had a roommate who used small pots with very little water to boil pasta, it was so why was boiling the water first, but his dishes were crap, the base of support, if he could he would eat raw spaghetti to cook crumbled in the stomach by swallowing a carafe of hot water, would save time.
then understand? a lot of pasta water if so, at least 5 liters per pound of pasta. Pending
that the water reaches the temperature you take a good frying pan large enough, say enough for one pound of bucatini to whip it would take a huge pan, probably because you did not say a normal pan you will need it just to make the sauce with anchovies, then stir into the pot of cooking pasta. After sprinkled
extra virgin olive oil the bottom of the frying pan fry the garlic cloves cut in half, if you love garlic and you are single rate onanism I recommend chop, then add the chilli, chilli and pepper if red cayenne pepper, finely chopped, then wait, it will be added later.
Remove the anchovies from Boccaccio and scagliatele in the pan and add a little water for cooking over medium heat with a wooden spoon chopped anchovies, which soon disappear, amalgamating the mixture made of garlic, chilli and anchovies.
When the anchovies are dissolved, add the cherry tomatoes cut in half and a lot of the pasta cooking water, salt (add ground red pepper if you have not done before) and cover, simmer for about 5 / 8 minutes.
Drain the pasta al dente and rituffateli in the pan, add the sauce, being careful not to splatter all over the kitchen (if you have dogs that can assist to avoid this, usually wear a crazy bad luck, they just hope that you escape the frying pan Hand e. ..), stirring constantly while adding copious handfuls of grated pecorino and chopped parsley.
The result is a rough and tasty dish, just as it should be!
if you want to add a touch of class premuratevi to cook for a few minutes a little bit of anchovies in a separate pan with some oil, you will use the to garnish the dishes along with a sprig of parsley, then his girlfriend will think that you are not a "Bujaccaro" whatever, but a Bujaccaro * with a certain style.
Scofanatevi all combined in a white wine left over from the night before (which will have the most Paraculo used to soften the anchovies, but I tell you to it ..) and the song " Bomber" from his self-titled album saw Motorhead the movie " Bomber" from the filmography of anonymous Bud Spencer
. This used egg noodles because
wants to be cool, but trust me
better the pasta;).
Bujaccaro *: person just fine.
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