Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crumb topping
Pasta
Sauce
How it's done
Crumb topping
Heat the oil in a non-stick frying pan. Reduce the heat, add the breadcrumbs and wild garlic, stir fry for approx. 5 mins. Remove, season with salt and set aside.
Pasta
Cook the pasta in boiling salted water until al dente, drain and reserve approx. 400 ml of the cooking water, set aside.
Sauce
Heat the oil in the same pan. Add the onion, sauté for approx. 2 mins. Add the tomato puree and cook for approx. 1 min. Pour in the wine and reduce almost completely. Add the anchovies and all the other ingredients along with the reserved cooking water, simmer for approx. 5 mins., stirring occasionally. Add the pasta to the sauce, mix and heat through. Mix in the wild garlic, sprinkle with the crumb topping.
| Tip: | Instead of wild garlic, use 1 bunch parsley, 1 bunch basil and 1 pressed garlic clove. |
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