Spaghettoni alla colatura di alici (base aglio, olio e prezzemolo) e zest d’arancia

Spaghettoni with anchovy sauce (garlic, oil and parsley base) and orange zest

Preparation

10 minutes

Cooking

25 minutes

Portions

2

Difficulty

Easy

Ingredients

  • Spaghettoni 180 gr
  • Anchovy sauce 2 tablespoons
  • Garlic 1 clove
  • Fresh parsley to taste
  • Orange 1

Procedure

Fry the grated garlic in extra virgin olive oil, add the chopped parsley and orange zest. Cook the  spaghetti and halfway through cooking, transfer them to the pan, finishing cooking them by risottoing them.

Once cooked, turn off the heat and add the anchovy sauce. Serve garnished with orange zest.

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