Penne With Oil, Anchovies And Tomatoes

Preparation:

Preparation: Cook 250 g of penne al dente. Heat 3 tablespoons of extra-virgin olive oil over a low heat, add a crushed clove of garlic, a piece of hot red pepper and two desalted anchovy fillets. Stir to melt the anchovy, without frying. Eliminate the garlic and chilli pepper, add a spoonful of tomato paste dissolved in two spoonfuls of the pasta cooking water and cook for another minute. Pour the sauce over the drained pasta and mix.