Elbow Macaroni with Sun Dried Tomatoes and Anchovies
PESCATARIAN
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4 people

Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies

Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies - Buon Appetito!

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  • 10.5 oz. (300 gr.) Whole wheat elbow macaroni
  • 1 medium red onion, julienned
  • ½ cup sun dried tomatoes preserved in EVOO
  • 1 can anchovies
  • 1 Tbs. dried oregano
  • 2 Tbs. capers
  • 2 Tbs. extra virgin olive oil (EVOO)
  • Sea salt to taste
  1. In a saucepan sauté onion with EVOO on medium heat for about 5 minutes.
  2. Add chopped sun dried tomatoes and cook for about 10 more minutes.
  3. Turn heat to low, add finely minced anchovies, dried oregano, and cook for about 5 more minutes.
  4. Add capers, salt to taste and cook for about 10 more minutes.
  5. In the meantime cook spaghetti al dente according to package direction.
  6. Drain pasta, mix with sauce in a serving bowl, toss to coat thoroughly and serve.

Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies: Sautée onion and sun dried tomatoes    Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies: Cooked sauce    Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies: Serving bowl

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  • The saltiness of the anchovies mixed with the zest of the capers gives this dish a southern Mediterranean island taste which matches well with dry, mineral white wines, as well as frothy, palate cleaning Lambrusco from Emilia Romagna.


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