"Maccheroni di Toscana" by Pasta Martelli with mediterranean flavour sauce

Pasta Martelli is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a “ low traditional temperature” (33-36°C) for about 50 hours (depending on the weather).

The result is a tasty and porous pasta which allows the sauces to be absorbed well.

Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.

invite you to come to Lari, near Pisa: we will show you how we produce their pasta. 

Ingredients

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 4 to 6 cloves garlic, chopped
• 1 tin flat anchovy fillets, drained
• 1 pinch crushed red pepper flakes
• 20 oil-cured tuscan olives, cracked away from pit
• 3 tablespoons small capers
• 1 (32-ounce) can chunky style crushed tomatoes
• A  couple of handfuls  flat leaf parsley, chopped
• 1 pound spaghetti, cooked to al dente

Directions

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta.