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Spaghetti Puttanesca Pasta (Spaghetti Na Capers, mizaituni, na Anchovies)

Spaghetti Puttanesca Pasta (Spaghetti Na Capers, mizaituni, 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

Kuanza Masomo Mode

0 0

Kushiriki
4,317 maoni
kama 3

viungo

kurekebisha resheni:

	400 g Spaghetti
	100 g Mizeituni Myeusi
	1 vijiko Capers yenye chumvi
	400 g ripe and firm Nyanya
	2 vipande vitunguu
	2 spoon chopped parsley
	5 vijiko Extra Virgin Olive Oil
	kuonja Salt
	kuonja Chili Pepper
	8 fillets Anchovies yenye chumvi

Kwanza mapishi

Unahitaji Ingia au kujiandikisha alama / favorite maudhui haya.

Vipengele:

Milo ya:

Italia

40
mtumishi 4
Medium

viungo

400 g Spaghetti
100 g Mizeituni Myeusi
1 vijiko Capers yenye chumvi
400 g ripe and firm Nyanya
2 vipande vitunguu
2 spoon chopped parsley
5 vijiko Extra Virgin Olive Oil
kuonja Salt
kuonja Chili Pepper
8 fillets Anchovies yenye chumvi

maelekezo

puttanesca tambi ni maarufu sana kwanza kozi na kuombwa na watalii ambao wanajikuta kufurahia ladha ya vyakula ya Italia; wao ni tayari na nyanya, 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.

hatua

1 Done	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 Done	Desalt the anchovies and capers under running water, then dry them well.
3 Done	Coarsely chop the anchovies, chop the garlic and cut into slices the fresh chilli pepper, deprived of the seeds.
4 Done	Chop the capers and cut the black olives into rounds.
5 Done	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 Done 15	Pika kwa 10-15 minutes over low heat and boil the pasta in plenty of salted water.
7 Done	Mara baada ya kupikwa, 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!