1) Heat the oil in a pan over medium heat.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients for paste to authentic putnesque: |
| For 4 people :: 500 gr. Pasta 6 soup spoon olive oil 6 anchovy fillet (in oil, drained and minced) 2 clog chopped 1 1/2 kg. Maduro tomato, peeled, cleared and chopped 100 gr. Pecorino cheese 2 soup spoon capers 50 gr. Black olives, boneless and slices 2 FINA PICADA BASKER SHEET |
Ingredients for paste to authentic putnesque:
2. Save the garlic three minutes, lower the heat to a minimum and add anchovies.
3. Cook another three minutes, until anchovies dissolve.
4. 2) Incorporate the tomatoes, season with sea salt, pepper, add the chopped basil and cook 25 minutes and reserve.
5. 3) Boil in plenty of water with a handful of sea salt, in a large saucepan.
6. When the boil breaks, throw the spaghettis all at once.
7. Revolver until they are submerged by complete.
8. Cook the dente (the pasta must be firm) and strain.
9. 4) Heat the sauce over a minimum heat, add the spaghettis, mix well, add pecorino cheese and serve immediately.
