Discovering the lesser-known and most delicious recipes of our national culinary tradition is always an exercise that brings much satisfaction, especially when we can also delight those who sit at our table and can’t wait to see what we have prepared for them. Today, we have decided to suggest something tasty and inviting like a good first course of pasta, and more precisely, excellent cavatelli accompanied by flavorful anchovies and fresh mozzarella, a winning combination for anyone wanting to bring the genuine taste of the maritime tradition to the table. Take a look at the tips in today’s recipe and follow the step-by-step instructions to achieve a great dish of cavatelli with anchovies and mozzarella: they will make all your guests happy, especially the little ones who are fond of irresistible flavors like that of anchovy.

Let's boil the cavatelli in salted water. I toast the breadcrumbs in a non-stick pan. I take the blender and blend the anchovies, the juice of one lemon, the basil, and the oil. I cut the mozzarella into cubes in a bowl. When the breadcrumbs are toasted, I grate a bit of lemon zest into it. I drain the pasta and pour it over the cubed mozzarella. I pour the anchovy cream on top. I add a bit of oil, some chopped basil leaves, and the toasted bread!