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Maccheroni all'ischitana

With Antonio Cacace

Serves 4


400gms of short type pasta like penne or rigatoni or paccheri
3 cloves of garlic thinly sliced
1 pinch of dried chilli
5 anchovies
1/2 cup of marinated small capers
100gms of mixed marinated olives roughly chopped without pips
3 cups of tomato ragu or passata
1 buffalo mozzarella
1 cup of roughly chopped fresh basil and parsley
1/2 cup of bread crumbs


Make the sauce while the pasta is cooking: so in a large pot of salted simmering water drop in your pasta and give an initial stir.

In a large pan fry heat the garlic, chilli and anchovies until the anchovies melt away then add the olives and the capers and fry for 1 minute.  Add the tomato sauce simmer for 5 minutes then add the fresh herbs.

At this stage the pasta should be ready - drain it and mix through the sauce.

Place the pasta in a large serving platter, rip the mozzarella and scatter it on top of the pasta and sprinkle the breadcrumbs all over it.

(TX: 4 November 2011)