SPAGHETTI ALLA PUTTANESCA (SERVES 4)

  • 1 LB spaghetti
  • 10 oz fresh cherry tomatoes
  • 3 anchovies in oil
  • 3,5 oz black olives
  • 1 tsp od capers
  • 2 cloves of garlic
  • Pinch of dried chilli
  • EVO
  • Salt
  • Pepper
  • Parsley

Prepare a quick dressing with garlic, oil and chilli, frying the garlic, chilli and parsley in hot oil.

Add the chopped anchovies and when they begin to crumble, add the capers and chopped black olives.

Cook for a couple of minutes and add the chopped tomatoes.

Meanwhile, cook the pasta in salted boiling water. When al dente, drain and pour into the skillet with the dressing.

Toss for a few minutes, seasoning to taste.

Our restaurant can accommodate up to 2500 guests, with a total area of ​​over 10,000 m2, including 7 luxurious parties, a special food court with open space. Along with modern equipment, professional management team, chefs have many years of experience in the culinary field.

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