Saturday, May 7, 2011

Dog Keeps Vomiting Mucus

Tagliatelle with spinach, tomatoes, anchovies and

interpreters and translators themselves, to the not so today scrubbing the kitchen countertops and pucowalam to immediately smear them in flour and dough. I'm trying to convince myself that it is precisely because, instead of homemade pasta, I used the therein finished product (fresh, not dried, but still).
truth is a little different: simply chickened out.
Never before had not done the pasta. I suspect the devil is not so terrible, but still scared. Most - rolling, because the strength in his hands probably do not have enough to roll out the dough thinly respectively. So I postponed the pasta to the time when on a suitable adapter for my Kenwood.
Or at least to the point where you will not sign my freshly cleaned table tops.
Meanwhile ... Sauce for my final pasta (tagliatelle, not - as in the original - pappardelle) turned out to be a hit. I had no doubt, moreover, that this will be, if the ingredients list there are anchovy fillets, spinach and cocktail tomatoes. And that white wine, which gives it all a wonderful aroma. Giving simple, yet exquisite and original. I recommend to all lovers of Italian flavors.

Tagliatelle with spinach, tomatoes, anchovies and
Ingredients:
(for one person)
- 80 g tagliatelle pasta
- 2 tablespoons olive oil
- 1 / 2 onion, finely chopped
- 8 cherry tomatoes ( cherry), przekrojonych in half
- 5 anchovy fillets from a can, drained and chopped oil
- 100 ml dry white wine
- a handful of young spinach leaves
- freshly ground black pepper
- A few leaves of basil for decoration

Cook pasta according to instructions on package, drain and set aside. Heat the olive oil in a pan and fry the onions on it for 2-3 minutes, add tomatoes, anchovies and wine. Cook for 3-4 minutes, until slightly reduce, then add the spinach and heat for a minute. Add cooked pasta, mix properly. Serve with freshly ground black pepper, decorated with fresh basil.



provision added to the shares Viva la Pasta! 2

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