DITALINI RIGATI WITH ANCHOVIES AND Sunshine-DRIED TOMATOES

Ditalini rigati con acciughe e pomodori secchi

Salt to taste
1/3 cup (40 g) fresh breadcrumbs
12 oz. (350 g) ditalini rigati
3 1/2 tbsp. (50 ml) added-virgin
Olive oil
3 oz. (80 g) anchovy fillets packed
Within oil, chopped
8 solar-dried tomatoes packed in oil,
Chopped
1/2 cup (100 ml) white wine
1/2 clove garlic
Crushed pink pepper flakes to taste
1 tsp. minced new parsley

Deliver a large pot of salted water to a boil.
In a nonstick skillet, toast the breadcrumbs around medium warm.
Cook the pasta in the boiling water till it is al dente; drain.
Warm the olive oil in a large skillet and cook the anchovies on reduced
Warm right up until they dissolve, in excess of 1 moment, taking a picket spoon
To guidance split them up.
Add the sunlight-dried tomatoes to the anchovies and stir to com-
Bine. Pour in the white wine and add the garlic, entire. Stir until
The wine evaporates.
Remove the garlic and add a pinch of beaten pink pepper and
Minced parsley. add the ditalini to the skillet, stir to blend,
And cook for 1 moment further.
Top with breadcrumbs to taste and serve.