As request i write the cooking recipe of:
SPAGHETTI ALLA PUTTANESCA, Roman and Neapolitan recipe
Start by frying 4 cloves of garlic in extra virgin olive oil over low heat together with a chopped spicy chili pepper in a 30cm pan,
after a couple of minutes add a generous handful of desalted capers, some of which chopped, add a dozen well-drained anchovies in oil.
Mix a little with a wooden spoon and break the anchovies, add a 800 grams or one kilo of peeled tomatoes.
Cook, when the sauce is cooked, taste it and add salt if needed
5 minutes before turning off add a nice handful of black olives, preferably pitted.
Find the 4 cloves of garlic and remove them.
Turn off the heat and pour the sauce over the pasta.
These types of pasta are good: Spaghetti, Spaghettoni, Vermicelli, Linguine, and as short pasta Penne or Rigatoni.
This amount of sauce we prepared is good for 700 grams, 1.5 lbs of pasta (approximately 4 or 5 people)
Once you have poured the sauce onto the pasta, mix well, using two forks to sprinkle everything with a generous handful of chopped parsley.
If you made the sauce in a 30cm pan you can add the pasta directly to the sauce in the pan and mix it well.
-How to cook pasta:
Take a large pot, put about 7 or 8 liters of water, boil it, when it boils add a handful of salt then put the pasta in the boiling water.
Move it with a fork otherwise it will stick, cook it for as long as indicated on the package, better 2 minutes less than 2 minutes more.
Drain well and pour the sauce over it, mixing well.
You need to put the sauce on the pasta as soon as it has drained the water, don't wait otherwise it will stick, so prepare the sauce first, as soon as it is ready, boil the pasta..
-How to desalt capers. Use only SALT CAPERS - NOT CAPERS IN VINEGAR
Place the salt capers in plenty of warm water, repeat the operation several times, now the capers are swollen of water, then squeeze the capers with your hand and drain the water well.
# FOR ITALIAN TAST, DO NOT ADD ANY TYPE OF CHEESE #
BUON APPETITO!
SPAGHETTI ALLA PUTTANESCA, Roman and Neapolitan recipe
Start by frying 4 cloves of garlic in extra virgin olive oil over low heat together with a chopped spicy chili pepper in a 30cm pan,
after a couple of minutes add a generous handful of desalted capers, some of which chopped, add a dozen well-drained anchovies in oil.
Mix a little with a wooden spoon and break the anchovies, add a 800 grams or one kilo of peeled tomatoes.
Cook, when the sauce is cooked, taste it and add salt if needed
5 minutes before turning off add a nice handful of black olives, preferably pitted.
Find the 4 cloves of garlic and remove them.
Turn off the heat and pour the sauce over the pasta.
These types of pasta are good: Spaghetti, Spaghettoni, Vermicelli, Linguine, and as short pasta Penne or Rigatoni.
This amount of sauce we prepared is good for 700 grams, 1.5 lbs of pasta (approximately 4 or 5 people)
Once you have poured the sauce onto the pasta, mix well, using two forks to sprinkle everything with a generous handful of chopped parsley.
If you made the sauce in a 30cm pan you can add the pasta directly to the sauce in the pan and mix it well.
-How to cook pasta:
Take a large pot, put about 7 or 8 liters of water, boil it, when it boils add a handful of salt then put the pasta in the boiling water.
Move it with a fork otherwise it will stick, cook it for as long as indicated on the package, better 2 minutes less than 2 minutes more.
Drain well and pour the sauce over it, mixing well.
You need to put the sauce on the pasta as soon as it has drained the water, don't wait otherwise it will stick, so prepare the sauce first, as soon as it is ready, boil the pasta..
-How to desalt capers. Use only SALT CAPERS - NOT CAPERS IN VINEGAR
Place the salt capers in plenty of warm water, repeat the operation several times, now the capers are swollen of water, then squeeze the capers with your hand and drain the water well.
# FOR ITALIAN TAST, DO NOT ADD ANY TYPE OF CHEESE #
BUON APPETITO!
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