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Spaghetti Puttanesca Nplej zom (Spaghetti Nrog Capers, Tau cov txiv ntseej, thiab Anchovies)

Spaghetti Puttanesca Nplej zom (Spaghetti Nrog Capers, Tau cov txiv ntseej, thiab 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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Qhia
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Zoo li 3

Cov khoom xyaw

kho servings:

	400 g Spaghetti
	100 g Dub cov txiv ntseej
	1 cov ntawv Salted Capers
	400 g ripe and firm Txiv lws suav
	2 slices Qej
	2 spoon chopped Zaub txhwb qaib
	5 cov ntawv Ntxiv nkauj xwb txiv roj roj
	rau saj ntsev
	rau saj kua kua txob
	8 fillets Salted Anchovies

Bookmark no daim ntawv qhia

Koj yuav tsum ID nkag mus los yog sau npe rau bookmark / nyiam no cov ntsiab lus.

nta:

cuisine:

Italian

40
Ua hauj lwm pab 4
Medium

Cov khoom xyaw

400 g Spaghetti
100 g Dub cov txiv ntseej
1 cov ntawv Salted Capers
400 g ripe and firm Txiv lws suav
2 slices Qej
2 spoon chopped Zaub txhwb qaib
5 cov ntawv Ntxiv nkauj xwb txiv roj roj
rau saj ntsev
rau saj kua kua txob
8 fillets Salted Anchovies

qhia

Lub spaghetti puttanesca yog ib tug nrov heev thawj cov hoob kawm thiab thov los ntawm tourists uas nrhiav tau lawv tus kheej zoo siab rau flavors ntawm Italian cuisine; lawv npaj lws suav, anchovies, capers, black olives, chili peppers and parsley.
On the origin of the colorful name of these spaghetti, there are various theories and legends that are told, rau feem ntau ntawm uas coj peb rov qab mus rau lub tsev ntawm lub sij hawm uas, nyiam cov neeg, cov ceev ceev thiab cua spaghetti tau siav.

Lub cheeb tsam nyob qhov twg spaghetti puttanesca yog feem ntau npaj yog Lazio thiab Campania nyob rau hauv ltalis.

Cov kauj ruam

1 ua li cas	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 ua li cas	Desalt the anchovies and capers under running water, then dry them well.
3 ua li cas	Coarsely chop the anchovies, chop the garlic and cut into slices the fresh chilli pepper, deprived of the seeds.
4 ua li cas	Chop the capers and cut the black olives into rounds.
5 ua li cas	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 ua li cas 15	Ua noj rau 10-15 minutes over low heat and boil the pasta in plenty of salted water.
7 ua li cas	Ib zaug siav, 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!