Olive tomato sauce pasta
The combination of olives and anchovies is the key
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
2
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.
3
Add the olives, capers and anchovies and cook until the anchovies are dissolved
4
Add the tomato sauce and spaghetti cooking water (about 50ml) and heat while stirring well
5
Add the oregano and basil, tearing them apart with your hands, and mix
6
Add the boiled spaghetti and stir-fry, then add 1 tablespoon of olive oil and salt and mix
7
Serve on a plate and sprinkle with parsley to finish
Materials1 person
-
- Black Olives
- 8 grains
-
- green olives
- 8 grains
-
- Anchovies
- 1 fillet
-
- capers
- 12 grains
-
- tomato sauce as a base. You can use store-bought
- 130cc
-
- oregano Use only
- 1 branch
-
- basil Chopped
- 1 tsp
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- salt
- One Pick
-
[A]
- minced garlic
- 1 piece
-
- the red chili pepper in half and remove the seeds.
- 1 bottle
-
-
Ardoino
Extra Virgin Olive
- 3/2 tbsp
-
Ardoino
-
[Boil spaghetti]
- Spaghetti di Czech No. 10 Fedelini.
- 80g
-
- hot water Can also be used with
- 3000ml
-
- salt 1% salt in boiling
- 30g
[PR]
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