Casareccia ‘a sfinciuni’

  • Difficulty


  • 320 g0SXE088
  • 1 clove garlic
  • 1 bunch Italian parsley
  • 50 g breadcrumbs
  • 4 salted anchovies
  • salt and pepper
Casareccia n° 88


Blanch the tomatoes in boiling water, drain, peel, deprive of seeds and cooking water and chop them up. Peel, wash, dry and mince the garlic and the parsley. Rinse the sardines from the salt under running water and bone them.Dry and chop into small chunks. Put a dash olive oil in a saucepan and fry lightly the garlic and a bit of the parsley, minding they do not brown; add the sardines and brown them shortly, stirring the mix with a wooden spoon.Add the tomatoes and a bit of salt and pepper to give it some flavour and carry on cooking the sauce for another 15 minutes on a medium heat. Cook the pasta in abundant salted boiling water. In a non-stick pan slightly brown the breadcrumbs mixing with a wooden spoon, take it off the heat once browned.Drain the pasta when al dente, mix it with the prepared sauce, sprinkle the breadcrumbs, with the rest of the parsley and serve immediately.