Pasta a la putaneska

Pasta a la putaneska.

Spaghetti or linguine – 500 g
Olive oil – ¼ cup
6-8 anchovy fillets, about 1 tablespoon (or use anchovy paste)
Flakes of red pepper – ½ teaspoon
4 cloves of garlic, squeeze c / o chesnokodavilku
Fresh basil or oregano, finely chopped – 1 tablespoon
Tomatoes in own juice – 800 g
Capers – 2 tablespoons
Green olives – 1/3 cup
Grated Parmesan

Boil pasta in salted water until al dente.
In a frying pan heat the olive oil over medium heat. Put the anchovies and red pepper flakes, and cook for about 1-2 minutes. Squeeze the garlic and add the oregano, tomatoes with juice (mash tomatoes hands before they spread in the pan). Add the capers and olives. Bring the sauce to a boil and simmer for 20-25 minutes. The sauce should thicken. Try it and if necessary, add more salt and pepper.
Put the pasta to the pan and toss with the sauce.
Serve with parsley and grated cheese.

паста а ля пут

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