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Pasta ni Puttanesca ni spaghetti (Spaghetti kei na Capers, Veiolive, kei na Anchovies)

Pasta ni Puttanesca ni spaghetti (Spaghetti kei na Capers, Veiolive, kei na Anchovies)

Name: Spaghetti Puttanesca Pasta (Spaghetti With Capers, Olives, and Anchovies)
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti: 400 g; Black Olives: 100 g; Salted Capers: 1 tablespoons; Tomatoes: 400 g ripe and firm; Garlic: 2 slices; Parsley: 2 spoon chopped; Extra Virgin Olive Oil: 5 tablespoons; Salt: to taste; Chili Pepper: to taste; Salted Anchovies: 8 fillets

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Gacagaca

Moica na Servings:

	400 lako Spaghetti
	100 lako Veiolive loaloa
	1 tablespoons Salted Capers
	400 g ripe and firm Tomata
	2 selesele Garlic
	2 spoon chopped Parsley
	5 tablespoons Ikuri ni goneyalewa na waiwai ni Olive
	tovolea Salt
	tovolea Chili Pepper
	8 fillets O Ira na Dauteitei Ni Masima

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Iyaya:

Cuisine:

Itali

40
Veiqaravi 4
Sala ga o ya

Gacagaca

400 lako Spaghetti
100 lako Veiolive loaloa
1 tablespoons Salted Capers
400 g ripe and firm Tomata
2 selesele Garlic
2 spoon chopped Parsley
5 tablespoons Ikuri ni goneyalewa na waiwai ni Olive
tovolea Salt
tovolea Chili Pepper
8 fillets O Ira na Dauteitei Ni Masima

IDusidusi

Na puttanesca ni spaghetti sa na e dua na sala ni imatai sara ga ni kilai levu ka kerea mai tourists era kunea ira era marautaka tiko na flavors ni cuisine Itali; era sa vakarautaka vata kei na tomata, anchovies, capers, Veiolive loaloa, tiki ni boro kei na parsley.
E na itekivu ni yaca duiroka i oqo spaghetti, era tu eso na vakasama kei na legends ni a tukuni vei keda, na duadua ni ka kauti keda lesu tale ki na vale ni ilesilesi kina, me dreta mai kina e na petereni, a vakasaqa oqo na spaghetti ni lolo kei na kana vinaka.

Na veiyasana kina na vanua era dau ni vakarautaka kina na puttanesca ni spaghetti na Lazio kei na Campania e Itali.

Na ikalawa

1 Cakava	To prepare spaghetti puttanesca, wash the tomatoes under running water and make a cross incision on the tomatoes and blanch them in boiling water for a minute; then drain them with a perforated ladle, let them cool and peel them taking the skin that will come away easily thanks to the cut done before. Remove the seeds inside and then cut them into small cubes and keep them aside.
2 Cakava	Desalt the anchovies and capers under running water, then dry them well.
3 Cakava	Coarsely chop the anchovies, chop the garlic and cut into slices the fresh chilli pepper, deprived of the seeds.
4 Cakava	Chop the capers and cut the black olives into rounds.
5 Cakava	In a large frying pan heat the oil, add the minced garlic, let it brown for a minute, add the chopped anchovies and the chilli. When the anchovies begin to melt pour also the chopped black olives and the capers. Let cook for a couple of minutes and add the diced tomatoes to the pan, and add half the chopped parsley.
6 Cakava 15	Cook for 10-15 minutes over low heat and boil the pasta in plenty of salted water.
7 Cakava	Ena gauna saqa, drain it al dente. pour it into the pan together with the sauce, sauté for a few minutes and add the remaining chopped parsley! The spaghetti alla puttanesca are ready to be served!