Пен Ала Путънсаска
Тази традиционна рецепта puttanesca от готварската книга на готвач Марио Батали “Molto Gusto” е направена с лесни за намиране съставки.
Също така опитайте: Броколи Rabe с крема Mozzarella, Linguini с миди и Спагети с ла Сарде
Снимка кредит: Куентин Бейкън
Източник: Изложбата “Марта Стюарт”, април 2010 г.
Дози
Quinn
27.04.2023 @ 00:56
This traditional puttanesca recipe from chef Mario Batalis cookbook “Molto Gusto” is made with easy-to-find ingredients. Also try: Broccoli Rabe with Mozzarella Cream, Linguini with Mussels, and Spaghetti with La Sarda. Photo credit: Quentin Bacon Source: “Martha Stewart” exhibition, April 2010. 6 servings. Ingredients: 2 tablespoons capers, containing salt 1 1/2 cups Pomi tomatoes, chopped 8 to 10 anchovy fillets Coarse salt 6 tablespoons extra virgin olive oil 1/2 medium red onion, chopped 4 cloves garlic, thinly sliced 1 1/2 to 2 teaspoons crushed red pepper flakes 1 pound pane pasta 1/3 cup Gaeta olives, cubed and roughly chopped 1/3 cup coarsely ground flat leaf parsley Freshly grated Parmigiano-Reggiano cheese, for serving Instructions: 1. Rinse the capers and soak them overnight, changing the water frequently. 2. Place the Pomi tomatoes in a medium saucepan and cook over medium-high heat until reduced by half; set aside. 3. Place the anchovies in a small bowl and place it in the sink under a stream of cold running water for 20 minutes. Drain the anchovies, pat dry, and roughly chop. 4. Fill a large pot with water and bring it to a boil over high heat. Add 3 tablespoons of salt; return to a boil. 5. Meanwhile, heat the oil, onion, garlic, and anchovies in another large pot over medium heat. Cook, stirring, until the onion is lightly browned and the anchovies are broken up, about 5 minutes. Add the tomato sauce and red pepper flakes. Cook, stirring, until fragrant, about 3 minutes. Remove from heat. 6. Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain, reserving 3/4 cup of pasta water. 7. Add the pasta and reserved pasta water to the tomato mixture; stir and toss over medium heat until the pasta is well coated. Stir in the capers, olives, and parsley; serve immediately with grated cheese on the side.