izithako
-
malunga 20 Iimpawu
-
150 ml Extra Virgin Olive Oil
-
7 izilayi Igalikhi
-
400 g cherry abolileyo
-
iqelana parsley
-
ukungcamla Salt
-
500 g Ukuthetha (pasta)
izikhombisi
Le Linguine ne laseMqonci ungomnye yepasta kakhulu ethandwa ngonaphakade, iresiphi elula ngokukhawuleza ukulungiselela. I Neapolitan iresiphi yepasta kunye laseMqonci yeyona edume kakhulu kwaye zixabisekile. Siyilungiselela ngeetamatato ze-cherry kodwa unokuphinda uyilungiselele kumhlophe, kunjalo ngaphandle kokusebenzisa setumato. Xa iresiphi yethu linguine ne laseMqonci, asiyi ukusebenzisa nezihlekisayo iintlanzi, kodwa ngembiza iintloko laseMqonci epanini, siya kunika incasa kakhulu ukuba pasta yethu.
amanyathelo
1
kwenziwe
|
Hlamba i-shrimps, ukuba zinomkhenkce, maziwuchithe, emva koko iqokobhe 3 okanye 4 yazo kwaye utyumze i-pulp kwisosara. Gcina iintloko ecaleni kwaye usike imizimba yabanye kusiqingatha ngesikere. |
2
kwenziwe
|
Sika iitumato zibe ngamacangci, uze usike igalikhi kunye neparsley ngokucokisekileyo kakhulu. |
3
kwenziwe
1
|
Galela yonke ioli epanini kwaye yongeza igalikhi kwaye uyipheke ngaphandle kokuyivumela ukuba ibe mdaka. Ngokukhawuleza ukuba i-garlic eqoshiwe ifike, ugalele i-pulp ye-shrimp, owathi wabutyumza ngaphambili, ngeentloko kwaye uzipheke ngaphandle komzuzu. |
4
kwenziwe
2
|
Ngoku yongeza isiqingatha seetamatati kwaye ngokukhawuleza ukuba yonke into isanda kushushu, yongeza i-shrimps eseleyo. |
5
kwenziwe
|
; Kusenjalo, faka ipasta emanzini anetyuwa abilayo, oya kube uzilungiselele ixesha, ukongeza i-tablespoon yeoli emanzini ukuze unganamatheli i-linguine, eya kuthi emva koko ikhutshwe i-al dente. |
6
kwenziwe
|
Ngeli xesha, kanye kuphekiwe, khupha iiprawn embizeni kwaye uzibeke epleyitini, uze ushiye ukomisa i-sauce. |
7
kwenziwe
|
Xa i-sauce isomile ngokwaneleyo yongeza isiqingatha se-parsley eqoshiwe. |
8
kwenziwe
|
Emva kokuba i-pasta ikhutshwe, yongeza kwi-sauce, ukudibanisa kakuhle kwaye ungeze i-shrimps, itumato ekrwada kunye nesinye isiqingatha separsley. Yiza etafileni ngembiza enye yokupheka. |