Pasta alla puttanesca
From this foundation, we craft design systems that are not only beautiful, but meaningful. We work closely with fresh creative voices. From this foundation, we craft design systems that are not only beautiful, but meaningful. We work closely with fresh creative voices. From this foundation, we craft design systems that are not only beautiful, but meaningful. We work closely with fresh creative voices.
Ingredients
200 g of pasta of your choice (spaghetti or linguine reccomended)
1 can of whole plum tomatoes
4 cloves of garlic
6 anchovys marinated in oil
50 g of black olives di Gaeta (Kalamata will do just fine)
25 g of capers in brine
1 chilly pepper (adjust spicy level to your desire)
handfull of parsley
extra virgin olive oil
1 can of whole plum tomatoes
4 cloves of garlic
6 anchovys marinated in oil
50 g of black olives di Gaeta (Kalamata will do just fine)
25 g of capers in brine
1 chilly pepper (adjust spicy level to your desire)
handfull of parsley
extra virgin olive oil
Directions
Preheat your pan to medium heat – at Hot pot, we are using just stainless steel. Meanwhile peal the garlic and cut medium thick slices along its lenght. Slice the pitted olives in half and chop finely the chilly. Prepare the anchovies.
When your pan is ready, add a drizzle of extra virgin olive oil and wait for a few seconds until the oil feels comfortable in the pan. Put the garlic, chilly, anchovies and olives in the pan and stir. Fry for 5 minutes or until the anchovies are dissolved and the garlic slightly cooked. Do not let the garlic brown.
Add the can of peeled tomatoes and crush them in the pan. Stir together and let it cook for 15 minutes, stiring occasionaly.
Meanwhile cook your pasta in salted water 2 minutes bellow your packaging instructions or until very al dente.
Pečte do úplného změknutí, trvá to několik hodin. Několikrát švestky promíchejte, aby se pekly rovnoměrně a nepřipálily se.
Šťávu ze švestek mezitím přiveďte k varu a zredukujte na konzistenci sirupu.
Upečené švestky rozmixujte dohladka se svařenou šťávou a propasírujte. Hotová povidla rozdělte do zavařovacích sklenic a zasterilujte.
When your pan is ready, add a drizzle of extra virgin olive oil and wait for a few seconds until the oil feels comfortable in the pan. Put the garlic, chilly, anchovies and olives in the pan and stir. Fry for 5 minutes or until the anchovies are dissolved and the garlic slightly cooked. Do not let the garlic brown.
Add the can of peeled tomatoes and crush them in the pan. Stir together and let it cook for 15 minutes, stiring occasionaly.
Meanwhile cook your pasta in salted water 2 minutes bellow your packaging instructions or until very al dente.
Pečte do úplného změknutí, trvá to několik hodin. Několikrát švestky promíchejte, aby se pekly rovnoměrně a nepřipálily se.
Šťávu ze švestek mezitím přiveďte k varu a zredukujte na konzistenci sirupu.
Upečené švestky rozmixujte dohladka se svařenou šťávou a propasírujte. Hotová povidla rozdělte do zavařovacích sklenic a zasterilujte.