Paccheri with “Southern” Pesto
Ingredients (4 people)
350 gr. Paccheri (napolitan pasta)
500 gr. broccoli rabe
5 dried tomatoes in oil
4 anchovy fillets in oil
1 tablespoon of salted capers from Pantelleria
1 clove of garlic
1 chilli
Grated Pecorino
Extra virgin olive oil
Salt and pepper
Preparation
A first course that enhances the flavors of the Italian southern regions. Really tasty!
Boil the broccoli rabe for 10 minutes in salted water, strain, and then cook the pasta in the same water.
Meanwhile, prepare the sauce:
Fry the garlic and chilli with a little oil and sauté the broccoli rabe.
Turn off the heat and add the anchovies, the desalted capers and the tomatoes that you have chopped and mixed together.
Strain the pasta, keeping a little of the cooking water, and sauté quickly with the pesto.
It's complete with freshly ground pepper and a sprinkling of pecorino.
Wine
Cabernet Sauvignon (100% Cabernet blend)
Or
Rosso di Montalcino (100% Sangiovese blend)
