Garlic tomato and anchovy noodles
The most representative dish in Campania is the "mother's flavor" pasta-garlic tomato and anchovy noodles. Campania cuisine is simple and simple, usually composed of strong tomatoes and fish and shellfish. Spaghettiallaputtanesca is a very delicious pasta. As long as you follow the ingredients and amount in the recipe, you can make the purest pasta.
Recipe Recommendations
- anchovy 2 tablets
- black olives the 4
- green olives the 4
- red pepper 1/2 root
- parsley 1 big root
- Parmesan cheese 10 grams(粉状)
- oil appropriate amount
- pepper appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Garlic tomato and anchovy noodles
1
Prepare the required materials and weigh the required amount.
2
Heat garlic olive oil in a pan.
3
When bubbling, add the seedless red peppers.
4
Add the sour beans and the anchovies, and fry while crushing the anchovies.
5
Add white wine to remove fishy smell.
6
Add black and green olives and mix.
7
Add ketchup juice.
8
Add the chicken stock and mix well.
9
Season with salt and pepper.
10
Cook for a while.
11
Put a lot of water in the pan, add the right amount of salt after the water boils, twist the macaroni with both hands and release it vertically. (My pot is not deep enough)
12
After the macaroni sinks automatically, mix gently and follow the instructions to cook the dough.
13
Remove the dough and control the moisture.
14
Add the dough to the pan from step 10.
15
Add 1 tablespoon of noodle soup.
16
Sprinkle with some pepper and salt to taste. (There is salt in the noodles, so don't add more).
17
Sprinkle in chopped parsley and virgin olive oil, and turn off heat.
18
Finally, sprinkle with some Parmesan cheese powder and shake the pan to mix well the dough and sauce.Garlic tomato and anchovy noodles Make Tips
1. Follow the instructions on the package when cooking noodles. 2. Materials can be purchased in large supermarkets or imported food supermarkets. How to make ketchup sauce: Heat garlic olive oil, add chopped onions and stir-fry until soft, add sifted boiled tomatoes, add salt, and simmer until thick. How to make garlic olive oil: Chop 20 grams of garlic and place it in 1/2 cup olive oil. It can be stored for 2-3 weeks after refrigeration.