vrijdag 22 november 2013

Pasta alla Puttanesca (Kopie)

*****
Serves 2

Ingredients

2 Tbsp olive oil
2 to 3 cloves garlic, chopped
1 14-oz. can of diced or whole tomatoes
1/4 cup olives, pitted and halved
2 anchovy fillets, chopped
1 Tbsp capers, drained
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 servings of angel hair
2 Tbsp fresh basil, plus more for serving
Parmesan cheese for serving

Preparation

1. In a medium pot, boil water and make pasta.

2. In a medium saucepan, heat oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.

3. Add tomatoes and their juices, as well as olives, anchovies, capers, oregano, and red pepper flakes and simmer until the sauce thickens, about 5 minutes. Break up the tomatoes if whole. Add salt and pepper to taste.

4. Once the pasta is done, drain it and add it back to the pot. Pour the sauce and basil into the same pot and mix well.

5. Serve along with extra basil and Parmesan.

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