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Pappardelle alla maniera di San Giuannidd



Step 1: In a large skillet (which must be big enough to also contain the pappardelle) brown the slices of garlic, chili and anchovy fillets.

Step 2: As soon as they soften, add the cherry tomatoes cut in half. Cook the sauce for 5-6 minutes as long as the tomatoes do not begin to wilt.

Step 3: Meanwhile, cook the pappardelle in plenty of lightly salted water, cook to al dente and drain the water, add to the sauce and sauté everything in the pan for a few minutes, adding the coarsely grated pecorino and if necessary a few tablespoons of the pasta cooking water.

Step 4: Serve immediately and sprinkle with more cheese and finely chopped parsley

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