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Spaghetti Puttanesca Pasta (Espaguetis ko alcaparras, Olivos, ne anchoas)

Spaghetti Puttanesca Pasta (Espaguetis ko alcaparras, Olivos, ne anchoas)

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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Ingredientes

Raciones ar za:

	400 g Espagueti
	100 g Aceitunas Negras
	1 Cucharadas Alcaparras saladas
	400 g ripe and firm Tomates, New10
	2 Rebanadas Ajo
	2 spoon chopped Perejil
	5 Cucharadas Asete oliva extra virgen
	ya ar johya Sal
	ya ar johya Pimienta ar 'ñi
	8 Filetes Anchoas saladas

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Italiano

40
Mahyoni 4
Nt'uni

Ingredientes

400 g Espagueti
100 g Aceitunas Negras
1 Cucharadas Alcaparras saladas
400 g ripe and firm Tomates, New10
2 Rebanadas Ajo
2 spoon chopped Perejil
5 Cucharadas Asete oliva extra virgen
ya ar johya Sal
ya ar johya Pimienta ar 'ñi
8 Filetes Anchoas saladas

Direcciones

Ar puttanesca spaghetti 'nar ndu̲i mohi na njohya yá 'mu̲ise̲ ne solicitado ir nge ya nzo̲ho̲ bí 'bu̲i disfrutando ya sabores jar hñuni italiana; elaboran ko tomate, anchoas, alcaparras, aceitunas negras, chiles ne ar perejil.
Dige ár 'rini thuuhu colorido nuya espaguetis, 'Bu̲i ndunthe ar teorías ne ar leyendas nä'ä da pede yá 'bede, ar dätä xeni nä'ä ga traen ja ya ngú cita ho, pa atraer ya clientes, ar cocían nuya espaguetis rápido ne na nku̲hi.

Ya regiones ho 'me̲t'o ir general da preparan ya espaguetis puttanesca ya Lazio ne ya Campania jar Italia.

Pasos

1 'Yo̲t'e	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 'Yo̲t'e	Desalt the anchovies and capers under running water, then dry them well.
3 'Yo̲t'e	Coarsely chop the anchovies, chop the garlic and cut into slices the fresh chilli pepper, deprived of the seeds.
4 'Yo̲t'e	Chop the capers and cut the black olives into rounds.
5 'Yo̲t'e	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 'Yo̲t'e 15	Cook for 10-15 minutes over low heat and boil the pasta in plenty of salted water.
7 'Yo̲t'e	'Nar pa ndä, 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!