Pasta alla Vesuviana

Por Sip and Feast · 30 min

Ingredientes

Modo de preparo

1. Bring a large pot of salted water to a boil.
2. Heat the olive oil in a large pan over medium heat. Add the onion and a pinch of salt and cook until soft. Add the garlic and cook until golden.
3. Add the capers, olives and hot red pepper flakes and cook for 2 more minutes.
4. Add the plum tomatoes and oregano and bring to a simmer. While it simmers, cook the pasta until 1 minute short of al dente.
5. Add 2 ounces of pasta water to the pan and keep the heat at medium. Add the pasta to the sauce, stir quickly and toss to emulsify. Cook until al dente, then take off the heat.
6. Stir in the Parmigiano Reggiano and fresh mozzarella. If the sauce is too thick, add a few tablespoons of pasta water. Season with salt and pepper if needed, and serve right away.

Resumido do vídeo de Sip and Feast. Assista para ver os detalhes.

Mais receitas com

AlhoCebolaQueijoTomateQueijo parmesãoMacarrãoMuçarelaAzeitona