Ingredients for 3 people
210 g Smooth Pen
200 g parsley
200 g ripe San Marzano tomatoes
1 clove of garlic
5 anchovy fillets
qb EVO oil
to taste chili pepper
salt to taste
Preparation
Boil the parsley with the stems in salted water for about 5 minutes; cool it in ice water and squeeze it dry. Blend one half of the parsley with oil and salt until you obtain a pesto and store in the refrigerator. Blend the other half with 300 ml of water, sift, and reserve the resulting liquid.
Prepare the raw tomato sauce: blanch the tomatoes for about 1 minute, cool them in ice water, and peel them. Puree them through a food mill; season with oil and salt and set aside. Slice the garlic thinly, brown them in a pan with extra virgin olive oil, and set aside. For the anchovy mayonnaise: blend the anchovies with a little water until they reach a mayonnaise consistency and set aside.
Cook the smooth penne pasta for half the cooking time in plenty of salted water; drain and finish cooking in the pan with the parsley water until absorbed. Add the parsley pesto and season with salt. Plate up, layering the raw tomato sauce and penne pasta on the bottom; finish with the anchovy mayonnaise and fried garlic. Serve with chili pepper, if desired.
