Casarecce With Anchovies And Tomatoes

Preparation:

Preparation: Clean and wash the anchovies, obtaining two fillets, arrange them on a large plate, salt them and pour the filtered lemon juice. Marinate for about an hour. Drain and chop the anchovies, leaving some whole for decoration. Blanch the tomatoes in boiling water, peel them, put them in a pan with the oil, minced garlic, salt and cook for a few minutes, stirring to form a cream. Cook the casarecce in plenty of salted water, drain when al dente, pour into the pan with the sauce, sauté for a few minutes, adding the chopped anchovies, the oil, a few chopped basil leaves, salt and pepper.