Mediterranean Ziti with anchovies

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.

cooking sketch 20 min (COOK TIME: 15 min / PREP TIME: 5 min)

cooking sketch Easy

2 servings


For the pasta

  • 200 g Ziti
  • 400 g Polpa Mutti
  • 4 anchovies
  • 1 clove of garlic
  • 2 Tablespoons pitted black olives
  • 1 tablespoon
  • 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

  1. Bring plenty of salted water to the boil.
  2. 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.
  3. 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
  4. 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.
  5. Break the Ziti into 3 and cook them “al dente”, then drain well.
  6. Sauté the Ziti in the Mediterranean sauce, serve with a sprinkling of chopped parsley and almonds crumble.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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