Tomato, Cheese, and Anchovy Sauce Recipe

Name: Tomato, Cheese, and Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 quarts water; 2 tablespoons salt; 1 pound homemade or store-bought fusilli; 1 tablespoon extra virgin olive oil; 2 tablespoons extra virgin olive oil; 3 anchovy fillets in salt, rinsed and dried; 2 ounces green olives in brine, drained, pitted, and diced; 1 3/4 cups Tomato and Basil Sauce; 5 ounces fresh mozzarella (fior di latte), diced; Fine sea salt to taste; Grinding of black pepper; 3/4 teaspoon dried oregano

Servings: persons

4 to 6 quarts water
2 tablespoons salt
1 pound homemade or store-bought fusilli
1 tablespoon extra virgin olive oil
2 tablespoons extra virgin olive oil
3 anchovy fillets in salt, rinsed and dried
2 ounces green olives in brine, drained, pitted, and diced
1 3/4 cups Tomato and Basil Sauce
5 ounces fresh mozzarella (fior di latte), diced
Fine sea salt to taste
Grinding of black pepper
3/4 teaspoon dried oregano

1
Bring the water to a boil in a pasta pot with an insert.
2
Add the salt and fusilli.
3
For commercially prepared fusilli, follow the directions on the packaging.
4
For homemade, the cooking time will be less but more than for most types of homemade pasta because of their thickness.
5
Cook until al dente, 4 to 5 minutes.
6
Drain the fusilli and place them in a large bowl.
7
Toss with the 1 tablespoon olive oil, cover, and set aside.
8
Heat the 2 tablespoons olive oil in a medium-size saucepan over low heat, stir in the anchovies with a wooden spoon, and cook until they almost dissolve into the oil.
9
Stir in the olives and tomato sauce, bring the ingredients to a boil, and cook for 2 minutes.
10
Stir in the mozzarella, pour the sauce over the fusilli, and mix everything together very quickly, allowing the cheese to melt.
11
Add the salt, pepper, and oregano, toss again, and transfer the mixture to a pasta platter.
12
Serve immediately.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 to 6 quarts water, 2 tablespoons salt, 1 pound homemade or store-bought fusilli, 1 tablespoon extra virgin olive oil, and more.

Yes, Tomato, Cheese, and Anchovy Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato, Cheese, and Anchovy Sauce

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