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Receta Capelli D'angelo
by Global Cookbook

Capelli D'angelo
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  Raciónes: 4

Ingredientes

  • 2 Tbsp. Extra virgin olive oil
  • 1 x Clove garlic, finely minced
  • 1 tsp Minced fresh basil
  • 1 Tbsp. Salted capers
  • 1 tsp Caper brine
  • 1/4 c. Dry white wine
  • 1 c. Marinara sauce
  • 3 Tbsp. Unsalted butter Salt
  • 1 lb Capelli D' angelo Grated Parmesan cheese Minced fresh parsley
  • 2 sm Onions, diced
  • 1/4 c. Oil
  • 2 quart Pureed tomatoes Salt and pepper Oregano Basil

Direcciones

  1. Heat the extra virgin olive oil in a medium skillet. Add in the garlic and turn with a spoon for about 30 seconds.
  2. Add in the basil, capers, caper brine, and white wine and cook for 2 min.
  3. Add in the marinara sauce and bring to a boil. Cook an additional 3 min. Remove from heat and keep hot.
  4. In a large soup kettle or possibly pot, bring 1-1/2 gallons water to a rolling boil over high heat, adding the butter and 1 tbs. salt. Add in the pasta; stir gently for a few moments with a wooden fork so the pasta will not stick together. Cook till al dente, or possibly somewhat resistant to the bite. Drain.
  5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss till the sauce is well blended with the pasta. Divide proportionately onto individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA SAUCE:1. Saute/fry the onions in the oil till lightly browned.
  6. Add in the tomatoes and seasonings to taste; simmer 15 min. Leftover sauce may be frzn-place it in a tightly lidded plastic container.