Penne con le Acciughe

Pasta tubes with anchovy mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This dish was first served to me by one of the best cooks I know. It is as simple as it is delicious. The mayonnaise coats the pasta, giving it a shiny, scrumptious look.


  • 12 oz (350 g) penne or thick macaroni
  • 2 tablespoons (


Cook the pasta ‘al dente’, drain and rinse briefly under cold running water. Drain again and put into a bowl. Toss with the oil. Put the mayonnaise, garlic, chopped herbs and anchovies in a small bowl and mash together with a fork. Before serving stir into the pasta and garnish with the wedges of egg.