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.

Ingredients

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

Step 1

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.

Step 2

Add the garlic and anchovies to the pan, stir to dissolve the anchovies, 1-2 minutes.

Step 3

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.

Step 4

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.

Cooking time

25m

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