Ingredients
For 2 servings
Preparation
1. Heat the Elevo olive oil in a large pan. Gently sauté the crushed garlic, finely chopped spring onion stalks, and a pinch of chili until the aromas unfold.
2. Once the base is fragrant, add the anchovies and halved tomatoes. The anchovies will melt down, forming a savory, aromatic base.
3. Add a splash of water, season lightly with salt, cover, and let the tomatoes soften until an inviting sauce forms. Finally, stir in the chopped capers for a fresh Mediterranean note.
4. Cook the calamarata until al dente and toss it in the pan with the sauce until all the flavors are perfectly combined.
5. Plate the dish and garnish with toasted breadcrumbs for crunch, a sprinkle of Parmesan, and a generous drizzle of raw Elevo olive oil.
Looking for more inspiration? Watch the preparation as a video reel on Instagram — and bring the taste of Tuscany directly to your home.
