350g of orecchiette pasta
Sauce
4 tablespoons of olive oil
3 tablespoons of chopped parsley
1 tablespoon of caper
1 tablespoon of chopped fresh parsley
36 cherry tomatoes (250g)
4 anchovy fillets, rinsed and chopped
1 red bell pepper, seeded and cut into small cubes
1 minced garlic
350g of orecchiette pasta
Sauce
4 tablespoons of olive oil
3 tablespoons of chopped parsley
1 tablespoon of caper
1 tablespoon of chopped fresh parsley
36 cherry tomatoes (250g)
4 anchovy fillets, rinsed and chopped
1 red bell pepper, seeded and cut into small cubes
1 minced garlic
In a large pot, bring 4 liters of water to a boil, cover, and let it simmer
Add 1 1/2 tablespoons of salt and let it simmer again
Add the orecchiette pasta in batches, stirring and cooking until al dente
Then, drain and rinse with cold water
Sauce
Combine all the ingredients and mix well
Mix the cooked pasta with the sauce
Cover with plastic wrap and refrigerate for about 1 hour before serving.
