This corzetti pasta with anchovies and sun-dried tomatoes is an explosion of bold flavors and different textures. Anchovy fillets preserved in olive oil are a common staple in Italian kitchens and they are essential to give this pasta recipe a rich umami taste.
About the sun-dried tomatoes, we prefer using the ones that are not preserved in olive oil in this recipe as sometimes they contain vinegar too. We blanch the sun-dried tomatoes in boiling water for a few minutes before start preparing the pasta sauce.
Corzetti pasta with anchovies and sun-dried tomatoes
- 8 Olive oil-preserved anchovy filled
- 1 garlic clove
- 8 sun-dried tomatoes
- basil leaves (optional)
- extra virgin olive oil
- salt and pepper
Start by preparing the sun-dried tomatoes: bring a pot of water to a boil (do not add salt or the tomatoes will get too salty!) and add the tomatoes, cook for four minutes or until very soft. Drain and set aside.
Cover the bottom of a frying pan with enough extra virgin olive oil with a crushed garlic clove. Add the anchovy fillets and cook over low heat for a few minutes, until the anchovies dissolve into the oil. Now add the sun-dried tomatoes (you can use them whole or you can chop them into smaller pieces) and basil leaves (if using). Cook, stirring frequently, for a couple of minutes.
In the meantime, prepare the corzetti pasta using your corzetti stamps. When the pasta is ready, cook until al dente and then toss with the anchovy and sun-dried tomato sauce. Serve immediately.