Shells to pirate
Instructions
Drain the tomatoes and mince; Peel the garlic and put it in a pan with 20 g butter, 3 tablespoons oil and chili.
As soon as the garlic will be crushing Golden with a fork and then take it out along with the chili.
Put in the anchovy dressing, then add the tomatoes.
Add salt and cook the sauce enough flame alive for 10 minutes.
When the sauce is a cooked, lower the heat and cook for 5 minutes; Join plenty of oregano, pitted olives, Basil and chopped parsley.
Stir well and add the drained pasta al dente dusting with abundant grain.
Ingredients and dosing for 4 persons
- 400 g of type pasta shells
- 100 g of black olives
- 400 g of peeled tomatoes
- 2 cloves of garlic
- 2 anchovy fillets in olive oil
- 3 tablespoons of olive oil
- 20 g of butter
- Abundant of grated parmesan cheese
- Salt
- 1 chili
- Oregano
- 1 sprig of basil
- 1 sprig of parsley