About this recipe:Casanova (the famous Italian lover) believed in pleasing the senses and wrote in his autobiography: ‘I very much loved a good table and everything that excites the curiosity’. He had a particular passion for maccheroni ‘I love refined dishes, macaroni prepared by a skilful Neapolitan cook’, and even wrote a sonnet about it! This recipe was one of Casanova's favourites!
chilli pepper (to taste) either fresh, in oil or powdered
1 (400g) tin San Marzano tomatoes
1 to 2 tablespoons olives, chopped
180g gluten free maccheroncini
salt, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Rinse the anchovies and break them up with a fork. Fry them gently in a pan with the olive oil and the chopped chilli or chilli powder. Add the San Marzano tomatoes and the olives. Stir together well and cook on a low heat for 20 minutes.
Bring a large pan of salted water to the boil and cooke the pasta until it’s ‘al dente’. Drain and add the maccheroncini to the sauce and mix well. Serve immediately!