Maccheroni all'alici e funghi (macaroni w/anchovy & mushr
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Of minced, fresh Italian parsley |
| 2 | Fresh tomatoes, peeled, seeded and chopped | |
| Salt | ||
| ¼ | cup | Plus 2 tablespoons high-quality extra virgin olive oil |
| 1 | pounds | Penne, rigatoni or other short macaroni |
| 6 | ounces | Domestic white mushrooms sauteed in olive oil with |
| 4 | Or 5 pieces of dried porcini, reconstituted | |
| 2 | Cloves garlic, finely minced | |
| 16 | Black olives, pitted and chopped | |
| 2 | ounces | Capers, rinsed and drained |
| About 12 salted anchovies split the long way | ||
| 3 | To 4 tablespoons fresh, small bread crumbs | |
Directions
Maccheroni all'Alici e Funghi (Macaroni With Anchovy and Mushrooms) (Roman)
1. Cook the parsley and the tomatoes in the quarter cup of olive oil for 15 minutes.
2. Cook the pasta until barely done. Remove and dress with remaining olive oil, tossing thoroughly.
3. Pre-heat the oven to 400-F. In an ovenproof dish that has been oiled, place a layer of macaroni. Add a layer of mushrooms, the garlic, the anchovy halves, olives, capers and a few dabs of the sauce. Alternate layers until done. Dust the top with the bread crumbs and sprinkle with a little more olive oil. Bake until the bread crumbs lightly brown. Serve hot, or at room temperature.
Source: Journal of Italian Food & Wine