Tomato, Cheese, and Anchovy Sauce (Pomodoro Mozzarella ed Acciugate)
Recipe type: Sauces
Cuisine: Italian
Serves: 1 recipe
For the Pasta:
  • 4 Quarts water; (4 to 6)
  • 2 Tablespoons salt
  • 1 pound homemade or store-bought fusilli
  • 1 Tablespoon extra-virgin olive oil
For the Sauce:
  • 2 Tablespoons extra-virgin olive oil
  • 3 anchovy fillets in salt; rinsed and dried
  • 2 ounces green olives in brine; drained, pitted, and diced
  • 1 3/4 Cups Tomato and Basil Sauce,see Recipe
  • 5 ounces fresh Mozzarella (Fior di Latte); diced
  • fine sea salt, to taste
  • grinding of black pepper
  • 3/4 teaspoons dried oregano
  1. Bring the water to a boil in a pasta pot with an insert. Add the salt and Fusilli. For commercially prepared Fusilli, follow package directions. For homemade, the cooking time will be less but more than for most types of homemade pasta because of their thickness. Cook until al dente, 4 to 5 minutes. Drain the Fusilli and place them in a large bowl. Toss with the 1 tablespoon olive oil, cover, and set aside.
  2. Heat the 2 tablespoons olive oil in a medium-size saucepan over low heat, stir in the anchovies with a wooden spoon, and cook until they almost dissolve into the oil. Stir in the olives and tomato sauce, bring the ingredients to a boil, and cook for 2 minutes. Stir in the mozzarella, pour the sauce over the fusilli, and mix everything together very quickly, allowing the cheese to melt. Add the salt, pepper, and oregano, toss again, and transfer the mixture to a pasta platter. Serve immediately.
Source: Ciao Italia at <a href="" target="new" data-mce-href=""></a>

Per Serving (excluding unknown items): 361 Calories; 41g Fat (99.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12904mg Sodium. Exchanges: 0 Grain(Starch); 8 Fat.

NOTES : Recipe from "Mangia Pasta!" by Mary A. Esposito, (Morrow Cookbooks, 1998)
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