Description
Bread and bread - you might say. But, as practice shows, porridge butter will not spoil, and paste bread crumbs. Especially if this is a recipe from Ella Martino, well-known expert on Italian cuisine.
Ingredients
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Pasta
300 g
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Baton
100 g
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Anchovies
4 piece
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Cherry tomatoes
8 piece
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Garlic
2 tooth
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Parsley
1 coup
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Soy sauce
2 Tbsp
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Olive oil
5 Tbsp
Cooking
Of course, eve I got the idea, but some products such as tomatoes pelati or anchovies in oil, I have not found, so tried to find them the most adequate replacement. 1. If you find anchovies in oil, this step can be skipped. I had dried. Dried anchovies, soak in hot milk for 20 minutes so that they become softer and less salty. This can be done in advance.
2. To prepare bread crumbs. Baton grate on a coarse grater. Spread the crumbs on a baking sheet or in a baking dish in an even layer, lightly (!) drizzle with olive oil (about 1 tablespoon). Preheat the oven to 200 degrees and bake under the grill to light it will turn brown (about 5 minutes). Ensure that the crumbs don't burn.
3. Tomatoes pour over boiling water and peel. To remove the liquid portion of the pulp into cubes.
4. In a pan, heat olive oil. If you think that oil a lot, don't worry, crumbs then well it will absorb, otherwise, it's a little dry for my taste. Garlic peel and crush the blunt side of a knife. Fry the garlic for about a minute. Anchovies slice as fine as possible and add to garlic.
5. Add the tomatoes.
6. Add soy sauce and simmer for about 15 minutes on medium heat.
7. After 15 minutes, add chopped parsley and saute for another 5 minutes.
8. During this time, boil the pasta al dente.
9. Add the breadcrumbs to the sauce, mix quickly. there add pasta, stir, just heat and serve immediately.
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