The Italian paste is a variety of types, forms and flavoring combinations! Especially speed of preparation of paste bribes. We suggest to make spaghetti with anchovies, having added a dish with nuts which will pleasantly crackle during a meal.
It is required to you
- - 400 g of spaghetti.
- For sauce:
- - 500 g of fresh tomatoes or 400 g in own juice;
- - 100 g of black olives;
- - 4 tablespoons of olive oil;
- - 3 garlic gloves;
- - 1 Chile pepper;
- - 6 pieces of fillet of an anchovy;
- - 2 tablespoons of a capers;
- - 1 bunch is fresher than some parsley;
- - handful of walnuts;
- - Parmesan cheese.
Instruction
1. Lower spaghetti in the boiling, slightly added some salt water, you cook them until ready. Don't digest some spaghetti! The state ""al an awning"" will be ideal.
2. While paste cooks, it is possible to make original sauce for it. Peel garlic, crush, Chile pepper can be taken fresh or dry - crush it too. In a big stewpan fry these two components of sauce on olive oil to a light zolotistost.
3. Cut fillet of anchovies with small pieces, wash out a capers, chop together with black olives, send to a stewpan. Largely chop walnuts a sharp knife, too add to a stewpan, mix, warm up within 1 minute that tastes mixed up and ""became friends"".
4. Tomatoes will approach also fresh, and in own juice - punch them in the blender or just cut more small. Send to a stewpan, prepare minutes 10 at average fire.
5. Crush fresh parsley, cast away spaghetti on a colander and let's all water flow down. Add spaghetti and greens to sauce, quickly mix.
6. Serve spaghetti with anchovies on one general dish or in the portion warmed-up plates, having plentifully strewed with grated parmesan. Don't feel sorry for some cheese - with it even usual pasta become much more tasty.