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Vermicelli alla sanremese


1- Wash the anchovies under running water, remove the head and backbone, cut into pieces and blend with the peeled, chopped garlic, drizzle olive oil on top and add the crushed chilli pepper.
2- Blanch the tomatoes in boiling water, drain, remove the skin and seeds and dice the pulp. Drain the oil from the tuna fish, flake with a fork, place in a bowl, add the tomatoes, the olives cut into slices, a pinch of salt and mix together.
3- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”, drain and mix with the anchovy sauce, add the mixture of tomatoes, tuna and olives, sprinkle with the washed and chopped parsley and serve.

Ingredients for 4 people
300 gr Vermicelli
200 gr tomatoes
3 anchovies in salt
100 gr tuna in oil
60 gr pitted Taggia olives
1 bunch parsley
1 clove garlic
half a chilli pepper

Durum wheat semolina pasta

005 Vermicelli

005 Vermicelli005 Vermicelli confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g