2020-08-13 / test@t
Tagliatelle alla Neapoletana
Green salad with radish and apple with mustard and honey dressing is an excellent accompaniment to Neapolitan tagliatella. From drinks suitable light light beer - lager, pilsner.
- 400 g tagliatelle
- 2 large eggplants
- 400 g chopped tomatoes in their own juice
- 4 cloves of garlic
- 1 small bunch of oregano
- 200 g pitted olives and olives
- 6-8 anchovy fillets
- extra virgin olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Cut the eggplants into 1.5–2 cm cubes. Crush, peel and chop the garlic. Heat oil in a large skillet, add eggplants, pour more oil, fry over medium heat, stirring occasionally, until golden brown.
Add the garlic and anchovies to the pan, stir to dissolve the anchovies, 1-2 minutes.
Add tomatoes with juice and olives / olives, salt and pepper, stir, cook over medium heat for 15 minutes. Add oregano leaves, cook for 1 minute.
Cook the noodles in plenty of boiling salted water according to the package directions. If you are using fresh homemade noodles, cook for 3 minutes, if dried - 5 minutes. Throw in a colander and mix with the sauce. Serve immediately.