Trenette alla sanremo 

Also known as linguine, trenette are part of the Ligurian culinary tradition: secrets of this pasta, its nutritional properties and what it contains. Trenette, commonly called linguine, are a typical pasta of the Italian culinary tradition. The format is long and has an elliptical section, able to capture any type of sauce in the best possible way. Over the years, trenette have become the symbol of Ligurian cuisine, prepared by hand and seasoned with pesto, green beans and potatoes, to create a fragrant dish, rich in unforgettable nuances and notes. One hundred grams of trenette provide about 360 kilocalories. An energy intake of which 70% is in the form of complex carbohydrates, while proteins are about 13%. If the fats are few, we find many nutrients: in fact, pasta is rich in fiber and water, while cholesterol is absent. 

Trenette alla sanremese are prepared by cleaning the anchovies after washing them to cut and blend them with peeled garlic, adding oil and chopped chili pepper. Here are the steps for the recipe for Trenette alla Sanremo. If you need to make a simple and quick first course, perhaps with very few ingredients, so cheap, but definitely with great taste, then try this recipe.

Ingredients

Trenette 300 g 

Tomatoes 200 g 

Salted anchovies 3 

Tuna in oil 100 g 

Olives 60 g 

Parsley 1 bunch 

Garlic 1 clove 

Fresh chili pepper 1⁄2 

Extra virgin olive oil 8 tablespoons 

Salt to taste

Preparation

Wash the anchovies, remove the head and the central bone, cut them into small pieces and blend with the chopped peeled garlic, pouring in the oil, then add the chopped chili. Blanch the tomatoes in boiling water, remove the skin, seeds and cut the pulp into cubes. Drain the tuna from the oil, put it in a bowl and cut it into pieces, add the tomatoes, sliced olives and a pinch of salt. Mix. Cook the pasta, drain it al dente, season it with the anchovy sauce, add the tomato, tuna and olive mixture, sprinkle with washed and chopped parsley and serve.