Pasta with Garlic and Anchovies

Pasta dishes are simply always delicious!

From Pianura Padana, Po Valley: Pasta with garlic and anchovies Pianura Padana – the Po Valley – is a vast flat landscape in the north of Italy, bordered by the Alps and the Apennines. It has always been one of the most fertile and populous regions of the country and the center of Italian agricultural production.

Here, one field follows another: Long grain rice, sugar beets, wheat, vegetables, wine, hominy. The food of this largest plain in Italy is characterized by many different regional traditions. A classic from the Mantua area is pasta with garlic and anchovies.

Pasta: Anchovy sauce is traditionally eaten with bigoli, they are a tiny bit thicker than spaghetti and hollow inside. Linguine also goes well with it, narrow flat ribbon pasta and so do spaghetti and spaghettini.

In Italy, pasta is usually the first main course, so cook no more than 90 to 100 grams of dried pasta per person. Pasta should be made of durum wheat semolina, then it contains a lot of egg white and little corn starch. And with this, there is a good chance that the pasta will not stick together.

Pasta Fill a large saucepan with 4 liters of water, but not to the brim.

Let the water boil. When it boils, add salt, 1-2 level tablespoons). Once the water is bubbling, shape the pasta into it, and when it bends, stir to loosely distribute evenly. During the cooking

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