In this recipe, the use of ingredients of excellence and flavor allows you to limit excess fat and ingredients. Anchovies source of the amino acid glutamine give flavor to the dish enriching the taste of umami. The Fiaschetto di Torre Guaceto tomato has the characteristic of being slightly acidic and cooking it in a pan with "Fruttato Intenso" oil (Frantoio Di Molfetta) softens its flavor. The peperocino enriches the recipe of Capsaicin, a powerful vasodilator of the cardiocirculatory system. The ideal pasta shape is spaghettone, perfect in size and texture.

Ingredients

Durum wheat semolina spaghetti

"Fiaschetto" tomatoes from Torre Guaceto (Slow Food presidium), in wedges

Clove of Garlic, whole

"Intense Fruity" Extra Virgin Olive Oil from Molfetta Frantoiani

Desalted Anchovy Fillets
Extra Virgin Olive Oil "Basilicolio" From Molfetta Frantoiani
Fresh chilli, finely chopped

Method

In a non-stick pan, heat the "Fruttato Intenso" extra virgin olive oil with a clove of garlic. Wait a few minutes, then remove the garlic that will have turned golden. Add the sliced ​​tomatoes, the desalted anchovies, salt and pepper and stir-fry for about ten minutes. In the meantime, drop the pasta in lightly salted boiling water, being careful not to break the spaghetti. Drain the pasta al dente and finish cooking in the pan with the tomato sauce.

Opinion of the chef

Add the pasta cooking water (rich in starch) if you want to obtain a creamier sauce. When cooked, compose the dish: for a gourmet effect, roll the pasta in a kitchen ladle using a fork and garnish with the tomato sauce. Complete with finely chopped hot pepper and "Basilicolio" extra virgin olive oil.

Nutritionist's advice

Nutritional Information Per Serving: Less than 350 calories

This first course is recommended after exercise to recover energy and muscle glycogen reserves, in anti-aging diets due to the presence of molecules that counteract cellular aging. In low-calorie diets it is recommended as a single dish with a vegetable side dish