|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
   |
Spaghetti alla Puttanesca5 Servings Ingredients: 1½ cups tomatoes, diced 2 garlic cloves 4 anchovy fillets, chopped 1 tbsp. capers, in salt, lightly washed and drained 2 tbsp. Italian parsley, finely chopped 2 oz (60 grams) black olives salt and red pepper 4 tbsp. extra-virgin olive oil 1 lb (450 grams) spaghetti Directions: In a pan, lightly sauté the olive oil, red pepper and garlic. Add anchovies; be careful not to burn the garlic. Stir quickly to dissolve the anchovies, burning them creates a strong fishy taste. Add tomatoes, capers, olives and one tablespoon of parsley. Cook 10-15 minutes. Cook the spaghetti according to preference, drain, top with the sauce and remaining tablespoon of parsley. Pasta e Fagioli RecipeClick here for a random recipe |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
