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Whole Wheat Elbow Macaroni with
Sun Dried Tomatoes and Anchovies
Ingredients (Serves 4)
300 gr. (10.5 oz.) Whole wheat elbow macaroni
1 Medium red onion, sliced Julienne style
5 Tbs. Sun dried tomatoes preserved in EVOO
1 can Anchovies
1 Tsp. Dried oregano
2 Tbs. Capers
2 Tbs. Extra virgin olive oil (EVOO)
• Sea salt to taste
Preparation
• In a saucepan sauté onion with EVOO on medium low heat for about 5 minutes.
• Add chopped sun dried tomatoes and cook for about 10 more minutes.
• Turn heat to low, add finely minced anchovies, dried oregano, and cook for about 5 more minutes.
• Add capers, salt to taste and cook for about 10 more minutes.
• In the meantime cook elbow macaroni in boiling salted water and drain when al dente (check package.)
• Mix with sauce, toss and serve.
Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies - Onion and Sun Dried Tomatoes: image 1 of 4
Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies - The Sauce: image 2 of 4
Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies: image 3 of 4
Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies: image 4 of 4
Click on the images above to see larger pictures
Comments
•
 The saltiness of the anchovies mixed with the zest of the capers gives this dish a southern Mediterranean island taste which matches well with dry, mineral white wines, as well as frothy, palate cleaning Lambrusco from Emilia Romagna.
Wine and Beverage Pairing
•
 Fior Fiore Ansonica, Vermentino Maremma Toscana IGT Bianco D'Elisa, Falanghina Pompeiano IGT, Rosato Italiano IGT, Lambrusco Emilia IGT.


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