ORECCHIETTE WITH DRY TOMATOES, ANCHOVIES, CRISPY BREAD AND ROASTED ONIONS

Ingredients for 4 portions

400g "Orecchiette" pasta
200g Demetra dried tomato fillets
n.4 Demetra special Sicilian anchovy fillets
n.1 clove garlic
Wiberg roasted onions to taste
Breadcrumbs to taste
Demetra extra virgin olive oil to taste
Wiberg salt and pepper to taste
 

Method

Cook the orecchiette in plenty of salted water.
Heat oil in a frying pan and cook a clove of garlic, then add the anchovies and tomatoes. In another pan sauté the breadcrumbs until crisp.
When the pasta is cooked, add it to the sauce and mix well; serve garnished with the crispy breadcrumbs and the roasted onions.