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Recipe Spaghetti Alla Vesuviana


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IFSE - SCUOLA DI ALTA CUCINA ITALIANA
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Recipe Spaghetti Alla Vesuviana

Ingredients:

Spaghetti 400 g, peeled tomatoes 400 g, green olives 60 g, capers 20 g, extra virgin olive oil 4 tbsp, garlic 3 cloves, chilli 1, oregano 1 pinch, Parmesan, salt and pepper to taste

Doses for: 4 persone realization time: 30 minutes

Recipe:

For the preparation of the spaghetti we pour a little oil in a pan and in the meantime we go to cut a couple of cloves of garlic and we put them to fry in a pan. Together with the garlic we add the chilli, to leave whole. Once the oil becomes hot we can add the peeled already blended tomato. Let the sauce cook over a medium low heat for at least 15 minutes. In a saucepan we boil the water for the pasta and once ready we pour the spaghetti. When the sauce is well reduced we can add the other ingredients: olives and capers. Finally, add the dried oregano and mix. Once the pasta is ready, transfer it to the sauce. As a last touch, add the Parmesan and our dish will be ready to be served!






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