Recipes of pasta, rigatoni with sauce puttanesca. A classic in the grancocinaitaliana of those dishes that our mothers and grandmothers bring with legitimate pride to our table.
Ideal to include in the menu of our next family celebration. A recipe that is nothing but desapercibida…, I promise.
Ingredients
300 g rigatoni
750 g of tomatoes peeled and mashed
30 gr of chopped capers
50 g of chopped anchovies preserved
50 g chopped deaceitunasnegras
Salt (to taste)
4 tablespoons deaceitede olive
Preparation
Heat a pot with plenty of water, salt and 1 tablespoon deaceitedeaceitede olive. To boil, dumps the rigatoni ycocinahasta that is "to the dente"; then drain.
In a deep frying pan put fried tomatoes, stir and cook for 15 minutes; In addition, almost all yaceitunas(reserva_algunas_para_decorar_los_platos) anchovies and capers. You're stirring with a wooden spoon.
Adjust the salt ycocinapor 5 minutes more.
To serve, this sauce is mixed with well drained pasta; each dish must be decorated with lasaceitunasy reserved anchovies.
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