Penne rigate alla puttanesca
* 200g Penne Rigate Borges
* 4 anchovies fillets
* 1 handful of capers
* Borges Extra Virgin Oil
* 2 handfuls of black olives
* 1 red onion
* 2 cloves of garlic
* Cherry tomatoes (or canned diced tomatoes)
* Salt, pepper, oregano and chili
- * Prepare the sauce and then boil the pasta. Once drained, mix it in a pan with the sauce, adding a little pepper.
Step by StepPuttanesca sauce:
Step 1: Heat oil in a saucepan, add the chopped onion and fry for 5 minutes.
Step 2: Halve the cherry tomatoes and the olives. After draining the oil, chop the anchovies.
Step 3: In another pan, add oil and fry the garlic (3 minutes). Add the onion, tomatoes, olives, capers, pepper and oregano. Cook for 7 minutes, stirring occasionally.
Bring water to boil, add a pinch of salt and boil the pasta without covering (remember: 10 g of salt per 100 g of pasta and 1 liter of water) for 5 minutes. Do not add oil. Drain well
Is there anything that says summer more than a colourful pasta salad? Be it for a barbecue, to take …
Stopwatches at the ready. You’ll only need 5 minutes… Ready, steady go! And enjoy the simplest, …
There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is he…
There are dozens of pasta recipes immortalised on the big screen. We already saw some in our post on…
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Arrange a bed of spaghetti on each plate and garnish with prawns, crab stick bits and pine nuts.
Toss the clams, mussels and spaghetti into the oil and sprinkle with fried garlic slices.