Vermicelli alla puttanesca
Instructions
Prepare the sauce: in a saucepan, FRY in oil the cloves of whole garlic.
Wash the capers to dissalarli; do the same with the anchovies.
When the garlic has reached a nice brown color, add the tomatoes cut casserole into pieces, if you use them fresh, peeled or drained with care from their retention liquid, capers, olives, chillies, oregano.
Add salt and simmer the sauce for about 10 minutes on high heat.
Will be ready when the liquid tomatoes will be almost completely absorbed and the gravy will have taken a shining appearance.
Meanwhile put on fire a large pot with plenty of water.
When it reaches boiling point, add salt and add the pasta.
Mix and bring to cooking, drain nicely al dente, keeping aside a few tablespoons of cooking water, and put it in a large bowl.
A moment first seasoning, add the chopped anchovies sauce, and chopped parsley.
Turn on pasta sauce: if it is too dry, dilute it with a few tablespoons of the cooking water by hand, sprinkle with the grated ricotta and bring to the table.
Ingredients and dosing for 4 persons
- 350 g of vermicelli type noodles
- 350 g of fresh tomatoes (or peeled)
- 2 cloves of garlic
- 50 g of capers
- 100 g of olives of gaeta
- 6 salted anchovies
- 1 sprig of parsley
- 1 bit of chili
- 10 cl of olive oil
- Seasoned ricotta salata
- Oregano
- Salt