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A simple and tasty first course, perfect for those who love bold Mediterranean flavors. Red mafaldine pair perfectly with the flavor of anchovies, the aroma of garlic, the freshness of parsley and the unique taste of taggiasca olives.
Cook the red mafaldine in plenty of salted water for the time indicated on the package.
Meanwhile, in a pan, heat the extra virgin olive oil with the garlic and chili pepper.
Add the anchovies and let them melt over low heat.
Add the taggiasca olives and mix well.
Drain the pasta al dente and transfer it to the pan with the sauce.
Toss the pasta for a couple of minutes, adding the chopped fresh parsley.
Serve hot, garnishing with a drizzle of raw oil if desired.
Pan
Pot
Knife
Italia, Toscana
| Energy (kcal) | 217.34 |
| Carbohydrates (g) | 25.77 |
| of which sugars (g) | 1.83 |
| Fat (g) | 7.79 |
| of which saturates (g) | 1.31 |
| Protein (g) | 12.83 |
| Fibre (g) | 1.72 |
| Salt (g) | 0.23 |
