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Receta Pasta Alla Puttanesca
by Global Cookbook

Pasta Alla Puttanesca
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Ingredientes

  • 1 lb Spaghetti
  • 2 tsp (s) Extra-virgin extra virgin olive oil for pasta (see step one)
  • 2 can (s) Peeled tomatoes
  • 1/4 c. (s) Extra-virgin extra virgin olive oil
  • 4 tsp (s) Garlic, chopped
  • 1/8 tsp (s) Dry red pepper flakes, or possibly more to taste
  • 1 tsp Oregano, dry
  • 1/2 c. (s) Nicoise olives
  • 1/4 c. (s) Capers, liquid removed
  • 1 x tin(s) Anchovies
  •     to taste Sea salt
  •     to taste Pepper
  • 1/2 c. (s) Fresh basil, minced, as garnish

Direcciones

  1. Cook spaghetti till al dente in a large pot of boiling, salted water. Drain pasta, dress with a little oil, and reserve.
  2. Meanwhile, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
  3. Heat extra virgin olive oil in a skillet, saute/fry garlic and red pepper flakes quickly to release flavor. Quickly add in tomatoes and reserved juice so pepper flakes and garlic do not burn. Bring to a boil.
  4. Simmer sauce and add in oregano, olives, capers, and anchovies, one ingredient at a time.
  5. Reduce and continue simmering till desired consistency and flavor are reached. Season to taste with salt and pepper.
  6. Serve immediately over warm spaghetti. Garnish with basil.