Linguine alla puttanesca
Instructions
In a frying pan and fry the garlic in white.
Then add the tomatoes cut into pieces or ' schiattati ' with skins and seeds and a little salt.
When the tomato is almost in the proper place, i.
e.
After about ten minutes, add capers and olives pitted and leave on the heat for another 5 minutes.
The pasta with a fork will be paid pulled into the Pan and stirred over heat so they absorb all the sauce.
You will then in a oval dish cospargerà and raw parsley.
It is preferable to serve these dishes linguine paves and not funds.
Ingredients and dosing for 4 persons
- 600 g of type pasta linguine
- 100 g of black olives
- 30 g of capers
- 100 g of olive oil
- 1000 g of fresh tomatoes
- 4 cloves of garlic
- Abundant of parsley
- Pepper
- Salt