Pasta Puttanesca So Delicious
Ingredients
1 clove of garlic
40 g black olives (pitted)
20 g anchovy fillets (in oil)
1 red chilli
700 g medium sized tomatoes on the vine
4 sprigs flat-leaf parsley
400 g spaghetti
Salt
5 tablespoons olive oil
40 g capers sugar pepper
Preparation
1. Peel the garlic and chop finely. Chop olives. Drain the anchovies in a colander, then chop finely. Chili Clean and cut into thin rings. Wash the tomatoes, the stalk cut out wedge-shaped. Blanch the tomatoes in boiling water until the skin is easily detached. Then put off, peel, quarter, core and cut into chunks. Pluck parsley leaves and chop finely.
2. Cook pasta in a large pot in plenty of boiling salted water, pour into a colander and drain; taking care to collect 300 ml of pasta water. Heat oil in a nonstick pan, garlic, anchovies and chilli cook it at not too high heat 3-4 minutes, stirring, until the anchovies disintegrate. Olives, capers, tomatoes and 1 pinch of sugar and cook for another 2-3 minutes. Give Sugo, noodles and pasta water into the pot and let it boil over high heat, thick, season with pepper and serve sprinkled with parsley.
Eat Quotes
<<< We struggle with eating healthily, obesity, and access to good nutrition for everyone. But we have a great opportunity to get on the right side of this battle by beginning to think differently about the way that we eat and the way that we approach food. >>>
Ingredients
1 clove of garlic
40 g black olives (pitted)
20 g anchovy fillets (in oil)
1 red chilli
700 g medium sized tomatoes on the vine
4 sprigs flat-leaf parsley
400 g spaghetti
Salt
5 tablespoons olive oil
40 g capers sugar pepper
Preparation
1. Peel the garlic and chop finely. Chop olives. Drain the anchovies in a colander, then chop finely. Chili Clean and cut into thin rings. Wash the tomatoes, the stalk cut out wedge-shaped. Blanch the tomatoes in boiling water until the skin is easily detached. Then put off, peel, quarter, core and cut into chunks. Pluck parsley leaves and chop finely.
2. Cook pasta in a large pot in plenty of boiling salted water, pour into a colander and drain; taking care to collect 300 ml of pasta water. Heat oil in a nonstick pan, garlic, anchovies and chilli cook it at not too high heat 3-4 minutes, stirring, until the anchovies disintegrate. Olives, capers, tomatoes and 1 pinch of sugar and cook for another 2-3 minutes. Give Sugo, noodles and pasta water into the pot and let it boil over high heat, thick, season with pepper and serve sprinkled with parsley.
Eat Quotes
<<< We struggle with eating healthily, obesity, and access to good nutrition for everyone. But we have a great opportunity to get on the right side of this battle by beginning to think differently about the way that we eat and the way that we approach food. >>>
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