If you wish homemade orecchiette, see recipe | |
| Slice and bone the canned anchovies rinsing with vinegar until removing the salt and melt them into olive oil over low heat |
In few minutes they will become creamy, mix and add tomato purée. In the meantime rinse the capers | |
| squeeze dry and add to the sauce, made concentrated by boiling at low heat. In the meantime boil the water. Put the orecchiette into the boiling water until “al dente” |
Drain and saute in the anchovies sauce, add oregano and serve. Don’t add cheese! | |