Tagliolini in anchovies and mint guazzetto

Ingredients for 4 people

  • 600 gr of fresh Tagliolini Leonessa
  • 500 gr of clean and bitten anchovies of Pozzuoli
  • 1 clove of garlic
  • a sprig of parsley
  • 4 tablespoons of extra-virgin olive oil
  • a pinch of pepper
  • oregano
  • a tuft of mint
  • salt


In a pan, brown the garlic in oil, then add the anchovies cut into small pieces (taking care to leave some whole for the final decoration), parsley and mint salt and pepper and let cook for a couple of minutes . On the side of the pasta, let the noodles drain when al dente, leaving a little 'cooking water of the pasta, add to the sauce, whipping everything with the addition of cooking water. For the decoration anchovies, do the same. Wine: Greco di Tufo Bianco.

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