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SPICY ADRIANA PASTA WITH TOMATOES AND OLIVES

30 minutes
Moderate
4 servings
spicy

Ingredients

600 g Adriana Funghetto
Parmesan shavings for serving
fresh oregano or parsley for garnish
2 tablespoons olive oil
3 garlic cloves, finely sliced
3 anchovies, finely chopped
2 tablespoons capers
1/2 teaspoon of dried oregano
2 teaspoons doppio concentrato or 1-2 sun-dried tomatoes, finely chopped
1 cup black olives
2 cans of tomatoes
sea salt
fresh cherry tomatoes on the vine
Do you like spicy food? Don’t have too much time to spare? Then try this spicy pasta with tomatoes and olives. Heat the olive oil in a saucepan and slowly sauté the garlic, anchovies, capers, chilli, oregano, and doppio concentrato or sun-dried tomatoes. But be careful - the garlic must not brown! Add the olives and canned tomatoes and cook over low heat for 10 minutes. Add salt to taste. Preheat the oven to 220° C. Roast cherry tomatoes for 5 minutes until they begin to split. Cook the pasta in salted water according to the instructions on the package, strain, and combine with the sauce. Serve immediately, and garnish with fresh oregano or parsley, roasted tomatoes, and parmesan shavings. This dish looks beautiful, and it tastes even better.

Description

Do you like spicy food? Don’t have too much time to spare? Then try this spicy pasta with tomatoes and olives. Heat the olive oil in a saucepan and slowly sauté the garlic, anchovies, capers, chilli, oregano, and doppio concentrato or sun-dried tomatoes. But be careful - the garlic must not brown! Add the olives and canned tomatoes and cook over low heat for 10 minutes. Add salt to taste. Preheat the oven to 220° C. Roast cherry tomatoes for 5 minutes until they begin to split. Cook the pasta in salted water according to the instructions on the package, strain, and combine with the sauce. Serve immediately, and garnish with fresh oregano or parsley, roasted tomatoes, and parmesan shavings. This dish looks beautiful, and it tastes even better.

Used in the recipe