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Tagliolini with Anchovies

Fresh pasta with anchovies, pine nuts, garlic, parsley and chili pepper

Sunday is magical thanks to free time and the opportunity to experiment different dishes without too much effort.

So today's pasta recipe is perfect, but it is also an excellent alternative to enjoy a special dish during the week if you don't have too much time: Fresh Tagliolini with anchovies is simple and versatile!

Excellent for a last minute but still an elegant dinner.

Classic aromas such as pine nuts, garlic, parsley and chilli are the basis of today's taste, but let's move on to the ingredients...


- 240g FRESH TAGLIOLINI or others of your choice from our pasta range;

- 40g Anchovies in oil (drained weight)

- 35g Tomato paste (or tomato sauce 60g)

- 35g Pine nuts

- 1 clove Garlic

- Chili flakes (or 1 fresh chili pepper)

- 1 sprig of parsley

- Extra virgin olive oil q.s.


Put some water on the fire to reach the boiling temperature and add a hint of salt, this is where you will cook the pasta later (min.1L/100g pasta).

Arrange the parsley, chili, garlic clove, 25 g pine nuts and 20 g anchovies on a cutting board. Finely chop to get a uniform mixture and set aside.


Now heat the oil in a large pan (preferably a wok as the paste will be added afterwards), add the remaining anchovies and melt over medium heat. When the anchovies have dissolved, add the aromatic trite, pour in a little hot water, add the tomato puree and cook for 5 minutes to allow the flavors to mix.


Fresh Tagliolini still "al dente"

It's time to cook the tagliolini, drain them while still very al dente and add to the pan with the sauce to mix everything together. Mix for a minute, add some cooking liquid if necessary to make the dish more creamy.

Pasta with sauce and cooking water. This is how you make the best pasta dish.

The pasta is now ready to be served, garnish the dish with the remaining pine nuts and enjoy your tagliolini with anchovies right away!


Pasta Cecchi Fresh Pasta with amazing  Anchovies


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