Butterflies with anchovies

Preparation:

Preparation: In a small pan, heat 5 tablespoons of oil; add the washed, boned and chopped anchovies and, stirring, dissolve them in the sauce. Dilute the sauce with 1 splash of white wine and let it boil for a few moments. Then remove it from the heat and pour it over the farfalle cooked in abundant salted water and well drained. Combine the diced mozzarella, the washed and chopped parsley and the oregano; mix well and serve immediately.