CStarting the year with these hyper-vitamin colors can only be good for the spirit. Which is the objective of a truly “good” recipe, like that of traditional pasta. Here the solid colour, the essentiality of mise en place and the tone on tone are very studied, the effect is that of a shining sun. May he accompany us in 2025.
INGREDIENTS FOR 4:
320 g casarecce or smooth penne
60 ml extra virgin olive oil
4 salted anchovies, washed and boned
4 tablespoons fresh breadcrumbs
a pinch of spicy chilli powder
salt
Procedure
Heat half the oil in a pan over low heat. When hot, add the anchovies and cook them for a few minutes, until they have melted into the oil.
Caserecce with anchovies and spicy breadcrumbs. Recipe by Accademia Barilla, photos by About 64, Gianmarco Folcolini, taken from “Il libro della pasta” (with Dalcò Edizioni, Phaidon).
Meanwhile heat another pan with the remaining oil over medium heat and add the breadcrumbs and chilli powdered; let them toast for 2-3 minutes or until they have taken on a light golden colour.
In the meantime cook the pasta in plenty of boiling, salted water following the cooking time indicated on the package. Drain it al dente and season it with the anchovies and toasted bread.
Lunch at the academy
Good pasta is infinitely versatile, for this reason Barilla Academy publishes with Phaidon the Magnificent Pasta book which collects the recipes of its chefs. All formats, for all tastes, in every season. An Italian anthem.
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