Spaghetti alla puttanesca

http://hickscountry.com/media/dsc_0429-2/ metformin no prescription overnight spaghetti alla puttanescaSpaghetti alla puttanesca: Spaghetti alla puttanesca has a meaning not very nice! It may not be a surprise to those who know Italian, but the name of the famous dish literally means “bitch style spaghetti!”The dish was invented in the mid-20th century. However, there is no consensus on the true origin of the dish. The oldest known version of spaghetti alla puttanesca is in an Italian novel of 1961. A writer for an Italian newspaper says the puttanesca sauce was invented in the 50’s by Sandro Petti, co-owner of a popular restaurant on the island of Ischia.

http://uaeauditors.net/?kripar=%D9%85%D8%B5%D9%86%D8%B9-%D8%A7%D9%84%D9%81%D9%88%D8%B1%D9%83%D8%B3-%D8%A7%D8%B3%D8%AA%D8%B1%D8%A7%D8%AA%D9%8A%D8%AC%D9%8A%D8%A9-%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1&cd7=10 Pasta puttanesca recipe is a native of Campania and it was adapted later in Lazio adding anchovies. Serving the sauce over spaghetti is the best-known variant of the recipe, but you can also use bucatini or penne, according to taste.

here The puttanesca sauce stands out because it is very tasty containing a mix of anchovies, black olives and capers, in fact, these are the main ingredients. Chopped parsley sprinkled before serving, gives a note of freshness and color to the dish.

Puttanesca Serves 2 – 4

  • 400 grams The Big Dream Factory spaghetti italiano
  • 400 grams fresh cherry tomatoes, chopped (or tinned chopped)
  • 100 grams black (Gaeta) olives, sliced into rings
  • 8 anchovy fillets, finely chopped
  • 50 ml extra virgin olive oil
  • 15 grams salted Pantelleria capers, prepared to your taste (how to prepare capers)
  • 10 grams Parsley, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 1 Chili Pepper, chopped
  • Salt

http://ostacamping.com/index.php spaghetti alla puttanesca

http://sat-rent.de/deribbebe/23065  

  1. Heat the oil in the pan and cook over a low flame adding the anchovies, chili pepper and garlic for a couple of minutes. Do not burn.
  2. Add the capers and the olives cut into circles and cook for another couple of minutes.
  3. Meanwhile, bring a large pot of lightly salted water to a boil, add the spaghetti and cook to al-dente.
  4. Pour in the tomato sauce in the pan with the capers and olives, together with half of the parsley. Let everything cook for 10 minutes, adding a little bit of water if the sauce results too dry.
  5. Drain the spaghetti and mix it with the sauce, together with the remaining parsley.
  6. Serve.
Print Friendly, PDF & Email