Cabbage and anchovies pasta
Anchovies are very salty, so you don't need to add salt to the ingredients.
How to make it
1
Chop the cabbage into bite-sized pieces.
2
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
3
While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.
4
Add the anchovy (3 pieces) and stir-fry, and when the anchovy has melted, add the cabbage and stir-fry quickly.
5
Add the spaghetti soup (about 80ml) and parsley (1 tsp), cover and heat until the cabbage is soft.
6
Add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon) and stir-fry quickly.
7
Place it on a plate, torn apart the remaining anchovies with hand-teared parsley and sprinkle them all together.
Materials 1 person
-
- cabbage
- 150g
-
- Anchovies
- 3 filets
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Mince parsley
- 2 tsp
-
[A]
- Chop garlic
- 1 piece
-
- red chili peppers in half and remove seeds
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin
- 3/2 tbsp
-
Olive Oil
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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