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.

Tagliatelle alla Neapoletana
  • 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 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.
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