Ziti alla Mediterranea with Mutti Finely Chopped Tomatoes, anchovies, capers and olives conquers at the first mouthful thanks to its delicious all-Italian taste.
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1
Bring plenty of salted water to the boil.
2
Peel the garlic, put it in a pan with the oil and heat over low heat. As soon as it starts to fry, remove the garlic and add the anchovies. Break them up using a wooden spoon.
3
Add the Mutti Finely Chopped Tomatoes, the olives and the previously washed capers in order to remove the excess salt. Season with salt, sprinkle with chilli and add a few chopped parsley leaves. Cook for 8/10 minutes
4
Prepare the crumble in a non-stick pan, placing the breadcrumbs, chopped stale bread in a blender and coarsely crushed almonds. Bring them to low heat and continue stirring until they turn a nice orange color. Turn off the heat, add a tablespoon of oil and a sprinkle of salt.
5
Break the Ziti into 3 and cook them “al dente”, then drain well.
6
Sauté the Ziti in the Mediterranean sauce, serve with a sprinkling of chopped parsley and almonds crumble.
Ziti are a long and hollow shape of durum wheat pasta typical of Southern Italy. It’s a long type of pasta, about 25 cm in size. To simplify cooking, it is traditional to break them. In fact, if you do not break them, you would need a very large pot to be able to cook them lying horizontally since, by cooking them vertically, water would spurt right from the central hole of the ziti.
The particular name of this pasta shape comes from dialect. Zita/Zito in many dialects from southern regions in fact means girlfriend/boyfriend, and this special shape of pasta was used during banquets to celebrate weddings.
The Ziti is a shape of pasta that lends itself to many dishes. They are perfect with a rich sauce such as Mediterranean ziti with anchovies, or with meat or vegetable ragù. In many recipes the Ziti are boiled and then baked in the oven to create delicious baked pasta.
