pupull
9th August, 2012, 05:51 PM
METHOD:
SAUT? garlic gently on low heat until golden brown
- careful not to burn it. About 4-5 minutes.
ADD the red pepper and parsley and saut? for a few
more minutes.
ADD a squeeze of anchovy paste (or 2 whole
anchovies mashed with a fork) and stir, maintain on
low heat until pasta is ready.
WHEN the pasta is almost done, drain it in a
colander and turn it immediately into the pan, mixing
the pasta and sauce together well. Serve on warm
plates.
Garnish with freshly-chopped parsley if desired
USUALLY not served with Parmesan - to your own
taste.
SAUT? garlic gently on low heat until golden brown
- careful not to burn it. About 4-5 minutes.
ADD the red pepper and parsley and saut? for a few
more minutes.
ADD a squeeze of anchovy paste (or 2 whole
anchovies mashed with a fork) and stir, maintain on
low heat until pasta is ready.
WHEN the pasta is almost done, drain it in a
colander and turn it immediately into the pan, mixing
the pasta and sauce together well. Serve on warm
plates.
Garnish with freshly-chopped parsley if desired
USUALLY not served with Parmesan - to your own
taste.