Mediterranean Ziti with anchovies
Ziti alla Mediterranea with Mutti Finely Chopped Tomatoes, anchovies, capers and olives conquers at the first mouthful thanks to its delicious all-Italian taste.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
20 min (COOK TIME: 15 min / PREP TIME: 5 min)
Easy
2 servings
Ingredients
For the pasta
-
200
g
Ziti
-
400
g
Polpa Mutti
-
4
anchovies
-
1
clove
of garlic
-
2
Tablespoons pitted black olives
-
1
tablespoon of salted capers
-
A sprig of parsley
-
Ground chili pepper
-
2
tablespoons
Oil
-
salt
For the almond crumble
-
1
tablespoon
heapedbreadcrumbs
-
10
peeled almonds
-
25
g
stale bread
-
10
ml
Oil
-
Salt
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Mediterranean Ziti with anchovies: Method
- Bring plenty of salted water to the boil.
- Peel the garlic, put it in a pan with the oil and heat over low heat. As soon as it starts to fry, remove the garlic and add the anchovies. Break them up using a wooden spoon.
- Add the Mutti Finely Chopped Tomatoes, the olives and the previously washed capers in order to remove the excess salt. Season with salt, sprinkle with chilli and add a few chopped parsley leaves. Cook for 8/10 minutes
- Prepare the crumble in a non-stick pan, placing the breadcrumbs, chopped stale bread in a blender and coarsely crushed almonds. Bring them to low heat and continue stirring until they turn a nice orange color. Turn off the heat, add a tablespoon of oil and a sprinkle of salt.
- Break the Ziti into 3 and cook them “al dente”, then drain well.
- Sauté the Ziti in the Mediterranean sauce, serve with a sprinkling of chopped parsley and almonds crumble.
