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
-
195 minMain dishonion, garlic, ham, traditional olive oil, Ketoembar ground coriander, ground cumin, ground ginger, tomato paste, ketjapmarinademanis, vinegar,babi soy sauce -
35 minMain disheggplant, butter, olive oil, onion, garlic, zucchini, tomato cubes, celery, raisins, fresh oregano, dried oregano, meat broth from tablet, half-to-half minced, Spaghetti, fresh parsley,spaghetti with minced vegetable sauce -
17 minMain dishchicken fillet, traditional olive oil, zucchini, mushroom soup vegetables, stir-fry pasta bolognese, boiling water, fresh flat parsley,chicken stir fry with pasta and zucchini -
10 minMain dishtraditional olive oil, Quorn pieces, frozen Mexican stir-fry vegetables, tortilla wrap, lettuce melange, grated chedder cheese, tortilla chips,Mexican bean tortilla wrap
Nutrition
400Calories
Sodium37% DV895mg
Fat12% DV8g
Protein30% DV15g
Carbs21% DV63g
Fiber24% DV6g
Loved it
more