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Puttanesca spaghetti nplej zom (Spaghetti nrog Capers, Tau cov txiv ntseej, thiab Anchovies)

Puttanesca spaghetti 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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	400 g Spaghetti
	100 g Tau cov txiv ntseej dub
	1 tablespoons Las ntsev rau cov Capers
	400 g ripe and firm Txiv lws suav
	2 hlais Qej
	2 spoon chopped Zaub txhwb qaib
	5 tablespoons Xyuas kom nkauj xwb tus txiv roj roj
	saj Ntsev
	saj Kua txob
	8 txaus ntshai Salted Anchovies

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Cuisine:

Italian

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Pab raws li cov 4
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Cov khoom xyaw

400 g Spaghetti
100 g Tau cov txiv ntseej dub
1 tablespoons Las ntsev rau cov Capers
400 g ripe and firm Txiv lws suav
2 hlais Qej
2 spoon chopped Zaub txhwb qaib
5 tablespoons Xyuas kom nkauj xwb tus txiv roj roj
saj Ntsev
saj Kua txob
8 txaus ntshai Salted Anchovies

Qhia

Tus spaghetti puttanesca yog ib tug nrov heev thawj hom kawm thiab thov los ntawm tourists uas nrhiav tau lawv tus kheej enjoying lub flavors ntawm Italian cuisine; Lawv yuav npaj nrog txiv 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, the most of which bring us back to the houses of appointment where, to attract the patrons, these fast and tasty spaghetti were cooked.

The regions where spaghetti puttanesca are typically prepared are Lazio and Campania in Italy.

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	Cook for 10-15 minutes over low heat and boil the pasta in plenty of salted water.
7 Ua li cas	Ib zaug ua 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!