Calabrian chilli pasta in spicy tomato sauce

2 October 2014 || Main courses, Pasta, Recipes

You can of course make this tasty dish with normal pasta but we recommend you try our chilli flavoured ‘Fileja’ pasta. If you haven’t heard of it before Fileja is a traditional Calabrian pasta, rolled by hand around a knitting needle or skewer.


Ingredients for 4 people

350g Calabrian chilli pasta
500g of ripe cherry tomatoes (our tinned cherry tomatoes are also fine)
12 Delfino anchovy fillets (optional)
Chopped fresh chilli or 2 teaspoons of Vorrei Calabrian chilli powder
Two gloves of garlic
Handful fresh basil leaves
Splash of Cenzino Organic extra virgin olive oil
Pinch of salt


Step 1. In a large pan bring water to the boil, add a generous amount of salt, then the pasta. Cook the chilli pasta as directed on the packet, until ‘al dente’.

Step 2. In a large saucepan add a little olive oil and the roughly chopped anchovies. Cook until the anchovies ‘melt’ into the oil, then add the finely smashed and chopped garlic and chilli – cook for a minute (do not brown the garlic)

Step 3. Chop the tomatoes into quarters and add to the saucepan, add a pinch of salt and sauté for roughly ten minutes until the tomatoes collapse and become soft.

Step 4. Once the chilli pasta is cooked, drain and add to the tomato sauce, mix thoroughly making sure all of the pasta is coated in the sauce. Cook over a low heat for one minute, add some torn fresh basil leaves and serve immediately

Buon appetito!

To give this recipe an authentic Calabrian kick you can of course add some extra fresh or dried chillies at the end or if you prefer just dust with some freshly grated parmesan!


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