A first course rich in Mediterranean flavors. The pennette pair perfectly with sweet and juicy pears tomatoes, enriched by the scent of fresh basil and the salty note of oil-packed anchovies. A pinch of chili pepper adds a spicy touch and the olive oil completes the dish with its softness.
Peel the tomatoes, remove the seeds and cut them into small pieces
Combine the chopped basil, the anchovies cut into pieces, a bit of salt, the chili pepper, and the oil
Cook the pasta al dente, drain it, and mix it with the sauce
Let it rest for 15 minutes and serve
Italy
| Energy (kcal) | 162.75 |
| Carbohydrates (g) | 24.37 |
| of which Sugars (g) | 2.68 |
| Fat (g) | 5.09 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 5.73 |
| Fiber (g) | 1.21 |
| Sale (g) | 0.03 |
