Farfalle con Acciughe e Pomodori Secchi (Farfalle with Anchovies and Sun-Dried Tomatoes)

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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 theres 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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 5 reviews

  • on July 11, 2014

    Flag

    Made this without the wine and lemon and used chives instead of parsley. OMG! It was fantastic! Can't wait to make it again with all the right ingredients. The Iron John Cruising Crew will lo ve this.
    THANK YOU G&D!!!!!!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 04, 2014

    Flag

    Made this last night and is super easy and very GOOD!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 20, 2014

    Flag

    This recipe ROCKS! It is super easy and super tasty. I added Kalamata Olives. Thank you Gabriele and Debi!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.