Ingredients
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300 g Anchovies, marinated and drained (See the Marinated Anchovy recipe)
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500 g pasta
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50 g capers, salted
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100 g sun-dried tomatoes from a jar (drained and finely chopped)
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1 clove garlic (crushed)
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1 small hot dried pepper (optional)
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1/2 bunch of parsley
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100 ml olive oil
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100-200 g dried Mizithra cheese, grated
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Salt
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Pepper
Instructions
Boil the pasta in salted water until cooked al dente. Allow the pasta to drain well, and in the meantime, put half the olive oil in the pan and sauté the garlic and hot pepper (if used) for 20 seconds.
Put the pasta in the pan and stir well for 30 seconds. Remove from the heat, add the capers, sun-dried tomatoes, parsley and stir.
Finally, add the anchovies and stir gently to avoid squashing them. Pour on the remaining olive oil and season to taste with salt and pepper.
Serve on plates and sprinkle with the grated cheese.
Bon appétit!
