Filter
Reset
Sort ByRelevance
Jacqueline B
Rigatoni with fresh tomato sauce
Pasta with a sauce of tomatoes, anchovies and olives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta according to the instructions on the package. Drain. Drain the anchovies, collect the oil and cut the anchovies coarsely.
-
Cut the onions. Heat 1 tbsp of the collected anchovies oil in a frying pan and fry the onions, anchovies and oregano for 3 min. On low heat.
-
Add the peeled tomatoes and simmer for 5 minutes on low heat.
-
Meanwhile cut the olives over the length. Grate the yellow skin of the lemon. Squeeze out half of the fruit and cut the rest into pieces.
-
Mix the pasta, the lemon zest and 1 tbsp lemon juice with the tomato mixture and leave to heat for 1 min on low heat.
-
Spoon into deep plates, garnish with the olives and lemon slices. Serve immediately. Yummy! .
Blogs that might be interesting
-
240 minMain dishonion, garlic, peanut oil, shoulder Chops, caraway seed, smoked sweet pepper, chicken broth tablet, tomato frito, dried laurel leaves, water, baby potatoes, paprika mix, fresh parsley,goulash with paprika mix
-
15 minMain dishEggs, fennel tubers, olive oil, white balsamic vinegar, green apple, watercress, dill, smoked trout fillet, baguette,fennel apple salad
-
20 minMain dishfougasse de boulogne, Chinese coal, sweet soy sauce, lime juice, wok oil, tofu stir-fry spicy spicy, carrot julienne, bean sprouts,Chinese salad with lime dressing
-
15 minMain dishSpaghetti, zucchini, traditional olive oil, semi-skimmed milk, mix for pasta carbonara, Cherry tomatoes, rucolasla melange, smoked salmon cubes,spaghetti carbonara with salmon
Nutrition
400Calories
Sodium37% DV895mg
Fat12% DV8g
Protein30% DV15g
Carbs21% DV63g
Fiber24% DV6g
Loved it