If you want a taste of Italy, try these tortiglioni with anchovies, red radishes and tomatoes. Don’t shun the thought of anchovies just yet! This salty ingredient is the secret ingredient in this mouthwatering sauce.
Ingredients
2 tablespoons extra virgin olive oil
½ large white onion, thinly sliced
1 garlic clove, thinly sliced
7 radishes, thinly sliced
20 datterini tomatoes (or cherry tomatoes), cut in half
5 anchovies in oil, cut into pieces
1 fresh sage leaf, torn in pieces
1 chive stem, torn in pieces
250g Tortiglioni pasta (or fusilli, penne, or macaroni ecc.)
1 tablespoon coarse salt
Parmigiano Reggiano cheese, as needed
Instructions
Put the extra virgin olive oil in a large skillet and cook the onions and garlic over medium heat until the onions are translucent, about 10 minutes. Add the radishes, tomatoes, anchovies, sage and chives and continue to cook until the tomatoes are soft, about 5-10 minutes.
In the meantime, bring a medium sized pot of water to a boil, add the coarse salt and cook the pasta according to the directions on the package. Drain and return to pot. Pour in the sauce and Parmigiano Reggiano cheese and stir until the cheese has melted. Delicious served both warm and cold.
Recipe by Italicana Kitchen at https://italicanakitchen.com/tortiglioni-with-anchovies-radishes-and-tomatoes/