In case you haven’t figured it out yet, I love pasta. Gastronomically speaking, my favorite country is Italy and when I went I ate as much pasta and pizza as I could.
My first memory with this pasta is of my father in a restaurant. He ordered it because the name made him laugh, but in the end he didn’t like it because it’s a spicy dish. If you prepare it at home, you can add the amount of cayenne you want or simply eliminate it.
Ingredientes
Scale
- 225 g de espaguetis (8 oz), sin gluten si es necesario
- 2 dientes de ajo, troceados
- Una pizca de cayena en polvo
- 1 lata de tomates (800 g ó 28 oz)
- 2 cucharadas de alcaparras
- 1/3 taza de aceitunas negras sin hueso (35 g), troceadas
- 1/2 cucharadita de sal
- 1/8 cucharadita de pimienta negra molida
- 1/2 alga nori (opcional), molida
Instructions
- Cook the spaghetti according to the instructions on the package , strain and reserve.
- Meanwhile, sauté the garlic in a pan with a little oil, water or vegetable broth over medium-high heat until golden brown.
- Add the cayenne, tomatoes, capers and olives. Stir and cook 10 to 15 more minutes with the lid on.
- Remove from the heat and add the salt, pepper and ground nori seaweed (we put it in a jug blender< /a> and whisk until powdered) and stir.
- Add spaghetti to skillet, stir, add fresh basil to taste, and serve immediately. You can store leftovers in an airtight container in the fridge for 4-5 days.
Notas
- Puedes usar cualquier tipo de pasta con o sin gluten, no tienen que ser espaguetis.
- Con el código DANZA-DE-FOGONES-5 conseguirás un 5% de descuento en cualquier producto de la web de Vitality 4 Life.
