Trenette Alla Corsara

Preparation:

Preparation: Fry the chopped garlic, basil and parsley in hot oil. Add a little tomato purée and the chopped anchovy fillets. Cook over high heat for 5-6 minutes, then pour half a glass of red wine, let it evaporate, flavor with a pinch of oregano, add salt, transfer the cooked and drained trenette al dente to the sauce and quickly sauté. Complete with plenty of grated Parmesan and serve immediately.