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.
Paso a pasoPuttanesca 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
A light, easy and original dish packed with nutrients that you can rustle up in a trice.
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