mercoledì 27 febbraio 2013

Rigatoni alla Puttanesca. With tomato sauce, black olives, anchovies, celery.

Bring the Salted water for the Pasta to Boil Sauce: Heat the pan add some olive oil and the anchovies and let them melt with the olive oil and create like a cream, add the olives and the tomato sauce and let it cook for 15m, when the pasta is cooked add it to the sauce with the chopped celery, saute the pasta, when it starts to get creamy and the starches break its ready to serve.

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