The Recipe of the Chef
Giusy Di Castiglia
320gr paccheri lisci
150gr small diced red tuna
12 fillets cetara anchovies
150 gr red piennolo
basil to taste
Fill a pot with water and salt it. As soon as it comes to a boil, we blanch the cherry tomatoes and when they start and rise to the surface, let’s submerge them in a bowl with water and ice to let them cool and then skin them.
With this water we will cook the pasta in it. In a heated frying pan add garlic, evo oil, 4 fillets of anchovies and 80 g of diced tuna. We sauté and add the piennolo tomatoes, letting them cook for another ten minutes on a low flame along with a ladle of cooking water.
Halfway through cooking the pasta , let’s lower it and finish cooking in the pan , adding cooking water. When cooked, we turn off the flame and stir-fry with evo oil, salt and pepper .
We plate with the remaining part of the anchovy fillets and tuna cubes to finish the dish and create a play of textures, contrasting textures and flavor, all sweetened by the pleasant scent of basil