Trenette spicy
Instructions
In a casserole put cold tomatoes cut into pieces, onion cut into rings, the anchovies.
Cover with the lid and leave to cook over low heat for half an hour.
Boil the trenette in salted water and hot with tomato flavour, a bit of dietary oil and capers, slightly crushed.
Ingredients and dosing for 4 persons
- 400 g of type trenette pasta
- 5 ripe tomatoes
- 1/2 onion
- Salted capers
- 2 anchovies
- Dietary olive oil
- Salt