Rich Mediterranean flavours make fettuccine puttanesca a classic.
Ingredients (serves 4):
- 500g fresh fettucine
- 1 tbs olive oil
- 2 garlic cloves, crushed
- 4 anchovy fillets, finely chopped
- 4 large ripe tomatoes, coarsely chopped
- 1 tbs tomato paste
- 1 fresh red chilli, finely chopped
- 1/2 cup (80g) pitted kalamata olives
- 1 tbs baby salted capers, rinsed, drained
- 1 tbs coarsely chopped oregano
- 1 tbs coarsely chopped flat-leaf parsley
Directions:
- Cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
- Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and anchovies and cook, stirring, for 1-2 minutes or until the anchovies dissolve. Add the tomatoes, tomato paste, chilli, olives and capers and cook, stirring, for 5 minutes or until heated through and tomatoes break down slightly. Remove from heat. Add the pasta, oregano and parsley and gently toss to combine.
- Divide pasta among serving bowls and serve immediately.
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