Pasta Ammuddicata with Yellow Datterino Dolcimetà

This recipe for pasta ammuddicata with Yellow Datterino Dolcimetà from Così Com'è brings the sunny coasts of southern Italy to the table. Al dente pasta is tossed in a savory tomato sauce with a kick of garlic, chili and anchovies. The yellow Datterino Dolcimetà tomatoes add a sweet and slightly tart flavor, perfectly matched by crunchy toasted bread crumbs. Fresh parsley brings a pop of green and a touch of herbaceousness. It is a simple recipe with bold flavors, ideal for any pranzo.

Ingredients for 4 people

• 14 oz egg pasta
• 4 anchovy fillets
• 12.5 oz Yellow Datterino Dolcimetà
• 6.5 oz stale bread crumbs
• 1 garlic clove
• ½ chili
• Salt and pepper
• Extra virgin olive oil
• Chopped parsley

How to make Pasta Ammuddicata

1. Add a few spoonfuls of extra virgin olive oil to a pan and brown the stale bread crumbs until toasted. Add pepper.
2. In a second pan, brown the garlic with the chili and anchovies. Add the jar of Yellow Datterino Dolcimetà and salt to taste and cook for 5-6 minutes.
3. Boil the pasta in salted boiling water and drain once al dente.
4. Place the pasta in the pan with the tomato sauce and stir. Add the toasted bread crumbs and some fresh chopped parsley.