lunedì 4 marzo 2013


Pasta entree - vegetarian - vegan - lactose free - gluten free (see notes below)

1 lb Italian egg fettuccine
1/4 cup Italian sun dried tomatoes, packed in oil, julienned
1/3 cup Italian dried black olives, roughly chopped
2 tbsp Italian capers, packed in salt, rinsed
1 28-oz can Italian San Marzano peeled tomatoes, striped, set juice aside
1 tsp Italian hot pepper flakes
1 garlic clove, chopped
1/2 onion, chopped
1/4 cup dry white wine
2 tbsp Italian extra virgin olive oil

Bring a large pot of water to a boil.

In the meantime, put a large saucepan on medium-high heat with the olive oil and same quantity of water, then "sautee" onion and garlic until onion becomes translucent.

Add capers, sun dried tomatoes, hot pepper flakes and olives, stir and add wine, let alcohol evaporate.

When alcohol is evaporated, add tomatoes, lower heat and simmer for 10-15 minutes.

When water boils, add salt and fettuccine; cook until al dente and drain, reserving some cooking water. Transfer fettuccine in the saucepan and toss, on medium heat, until well combined.

Serve immediately.

This recipe serves 4.

- You can add 4 anchovy fillets, if you like them, together with onion and garlic, and let them melt (or substitute with 2 tsp anchovy paste).
- You can add fresh chopped basil or parsley (or both) to your sauce, a couple minutes before it's done.
- We carry almost all ingredients (except for fresh ingredients and wine). We also carry 4 different types of Italian spices
- It's vegetarian, vegan, lactose free, gluten free if you use corn pasta (anellini would be great, too)

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