Penne con le Acciughe

Name: Penne con le Acciughe (Pasta tubes with anchovy mayonnaise)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 hard-boiled eggs, cut into wedges; 2 tablespoons (2 X 15 ml spoon) olive oil; 2 tablespoons (2 X 15 ml spoon) finely chopped parsley, marjoram or chives; 1 clove of garlic, chopped very finely; 1¾ oz (47 g) can of anchovy fillets; 5 tablespoons (5 X 15 ml spoon) home-made or good commercial mayonnaise; 12 oz (350 g) penne or thick macaroni

Pasta tubes with anchovy mayonnaise

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

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.