Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Of minced, fresh Italian
-parsley
2 Fresh tomatoes, peeled,
-seeded and chopped
Salt
1/4 c Plus 2 tablespoons
-high-quality extra virgin
-olive oil
1 lb Penne, rigatoni or other
-short macaroni
6 oz Domestic white mushrooms
-sauteed in olive oil with
4 Or 5 pieces of dried
-porcini, reconstituted
2 Cloves garlic, finely minced
16 Black olives, pitted and
-chopped
2 oz Capers, rinsed and drained
About 12 salted anchovies
-split the long way
3 To 4 tablespoons fresh,
-small bread crumbs

Maccheroni all'Alici e Funghi (Macaroni With Anchovy and Mushrooms)

(Roman)

1. Cook the parsley and the tomatoes in the quarter cup of olive oil
for 15 minutes.

2. Cook the pasta until barely done. Remove and dress with remaining
olive oil, tossing thoroughly.

3. Pre-heat the oven to 400-F. In an ovenproof dish that has been
oiled, place a layer of macaroni. Add a layer of mushrooms, the
garlic, the anchovy halves, olives, capers and a few dabs of the
sauce. Alternate layers until done. Dust the top with the bread
crumbs and sprinkle with a little more olive oil. Bake until the
bread crumbs lightly brown. Serve hot, or at room temperature.

Source: Journal of Italian Food Wine

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