Recipe - Penne with Vegetables and Anchovies

Pasta

Penne with Vegetables and Anchovies

1 package of Benedetto Cavalieri Penne Rigate
¾ cup carrots, peeled and cut into julienne
¾ cup zucchini cut into julienne
2 tablespoons butter
4 Ortiz anchovy fillets in olive oil, drained and chopped small Conservas Ortiz Anchovies in Olive Oil
1 cup heavy cream
Pinch of Safinter Premium Spanish La Mancha Saffron
Sea salt and freshly milled pepper to taste

Time: 45 minutes

Yield: 4 SERVINGS

Bring a large pot of water to a boil. Add 1 tablespoon of coarse sea salt.
While the water heats, melt the butter in a sauté pan over medium-low heat until the foam subsides.
Add the anchovies and the vegetables. Stir to coat with the butter
Season with salt and pepper. Cover. Sweat the vegetable for 4-5 minutes.
Add the cream.
Crumble in the saffron. Stir and allow to thicken.
Cook the pasta in boiling water according to package directions. Drain the pasta and toss with the sauce.
Pass grated cheese at the table.