Orecchiette with dry tomatoes, anchovies, crispy bread and roasted onions

Ingredients for 4 portions
  1. 400g "orecchiette" pasta
  2. 200g Dried Tomato Fillets in Sunflower Oil
  3. 4 fillets Anchovy Fillets in Olive Oil "Speciali Di Sicilia"
  4. 1 clove garlic
  5. q.s. Onion Flakes Roasted
  6. q.s. breadcrumbs to taste
  7. q.s. Extra-Virgin Olive Oil
  8. q.s. Sea Salt Flakes
  9. q.s. Black Pepper, Ground

  • 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.