Long Fusilli Pasta with Anchovies & Walnuts

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Fusilli with a hole
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 5 anchovies
• A handfull of walnuts
• Bread crumbs
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Long Fusilli pasta and cook according to the package directions.
2. Heat 1 cup bread crumbs in a large skillet over medium heat for about 6 minutes (until the bread gets toasted).
3. After add 4 tablespoons extra virgin olive oil with the garlic cut in small pieces.
4. Last the anchovies and let cook for just a few minutes.
5. When the pasta is ready, add it to the pan and mix together with a sprinkle of salt and for stronger flavor, some chili flakes!
6. Add more extra virgin olive oil if necessary.

← Previous Post Next Post →