Ingredients: 350 g Pennette pasta, 400 g peeled tomatoes, 4 anchovies, de-boned and de-salted, 25 g salted capers, 10 black olives, extra virgin olive oil, Pugliese pecorino cheese, garlic, salt, parsley, pepper or chilli pepper.
Method: brown the garlic with the oil in a pan. Chop the anchovies into pieces and add to the garlic until they melt. Add the peeled tomatoes, capers, black destoned olives and chilli pepper (or pepper) and cook for a further 10 minutes. In the meantime, boil the pennette in plenty of salted water and drain. Coat the pasta with the mixture and sprinkle with Pugliese pecorino cheese if liked.
sabato 30 maggio 2009
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