Cabbage, olives and tomato pasta

Italian
Pasta oil and salt base
Kataoka Mamoru
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By cooking it with a slightly firm pasta, the pasta is poured through, making it easier to eat by inhaleing the sauce.
Cooking time: 10 minutes
0 posts in arranging recipes
How to make it
1

Cut the olives into 5mm wide, cut the dried tomatoes and cherry tomatoes in half, and the tomatoes into comb shapes.

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 capers, olives, anchovies, dried tomatoes and spaghetti boiled soup (about 80ml) and fry.

5

About a minute and a half before the spaghetti is boiled, add the bite-sized slices of cabbage and boil them together.

6

Add boiled cabbage with spaghetti, parsley (1 tsp), cherry tomatoes and tomatoes to a frying pan and fry.

7

Add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon) and spaghetti boiling soup (about 50ml), and quickly stir-fry, then serve on a plate and it's finished.

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