Farfalle con Acciughe e Pomodori Secchi (Farfalle with Anchovies and Sun-Dried Tomatoes)
Total:
25 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 pound farfalle pasta
  • 2 to 3 tablespoons olive oil 
  • 3 cloves garlic, sliced 
  • 6 anchovies packed in oil, drained 
  • 1/3 cup sun-dried tomatoes packed in oil, drained and sliced
  • Pinch red pepper flakes 
  • 1/2 cup dry white wine 
  • Juice of half a lemon
  • 2 tablespoons chopped fresh parsley
  • Parmesan, to finish
  • Extra-virgin olive oil, to finish 

Directions

Bring a large pot of salted water to a boil. Add the farfalle and cook for 1 minute less than the specified time on the packaging.

Heat the olive oil in a large saute pan over medium heat. Add the garlic and anchovies and cook, while stirring, until the anchovies are melted and the garlic is golden brown around the edges. Toss in the sun-dried tomatoes and red pepper flakes and cook for 1 minute to absorb the flavor of the anchovies. Season the mixture with salt and pepper. Add the wine and lemon juice and cook until the liquid is halfway absorbed and there's no longer the sharp smell of alcohol.

Reserve 1/2 cup of the cooking water (it is always better to reserve too much than too little). Drain the pasta, add to the sauce in the pan and toss to combine. Drizzle with about 1/4 cup of the cooking water to loosen up the sauce and to coat the pasta. Toss with the parsley and season with salt and pepper.

Serve dressed with Parmesan and a drizzle of extra-virgin olive oil.

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