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Allybaker22
Rigatoni all putanesca 'nostra'
Pasta with anchovies, olives and Parmesan cheese.
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Ingredients
Directions
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Cut the aubergine into small cubes of ½ cm (brunoise). Slice the garlic.
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Heat the oil in a frying pan and fry the garlic for 2 minutes on low heat.
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Add the anchovies with the oil from the can and fruit for 3 minutes. Meanwhile, press the anchovies with a wooden spoon.
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Add the eggplant and cook for 5 minutes. Slice the parsley and add, along with the passata and oregano. Add 150 ml of water and simmer for 15 min.
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Meanwhile, bring a large pan of water with salt to the boil and cook the rigatoni al dente according to the instructions on the package.
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Drain the olives and add them to the tomato sauce. Drain the pasta and mix through the sauce.
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Spread the pasta over 4 plates or bowls and grate or scrape the Parmesan cheese over it.
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Nutrition
665Calories
Sodium0% DV1.240mg
Fat38% DV25g
Protein50% DV25g
Carbs27% DV81g
Fiber32% DV8g
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