Chitarrine all’isolana

Ingredients for 4 people

  • 600 gr Spaghetti Chitarra Leonessa
  • 250 gr of clean and spiny anchovies
  • 6 tablespoons of extra virgin olive oil
  • 40 gr of pine nuts
  • garlic
  • 2 bunches of rocket.


While I toast the pine nuts in the oven, I brown the finely chopped garlic in oil, when it is browned add the anchovies and cook for about 5 minutes adding a little water to cook the pasta. On the side boiled spaghetti in the guitar in abundant salted water, drain them al dente and jump them into the pan, joining pine nuts and rocket. Servant decorating with a little fresh rocket.

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