Penne alla Pizzaiola | Quick Italian Classic
(0)
20 min
Quick
Sezamo
O rețetă italiană clasică, vibrantă și plină de savoare mediteraneană, gata în doar 20 de minute. Pastele penne al dente sunt învăluite într-un sos rustic de roșii dulci, usturoi rumenit, măsline negre, capere crocante și oregano aromat, completate la final cu bucăți cremoase de mozzarella proaspătă topită ușor și busuioc verde parfumat. O cină simplă, rapidă și reconfortantă pentru întreaga familie.
Ingredients
Preparation method
Ingredient preparation
Peel the garlic cloves and crush them lightly or slice them thinly. Wash the cherry tomatoes and cut them in halves. Drain the fresh mozzarella and tear it into bite-sized pieces by hand. Rinse the capers under cold running water to remove excess salt, and cut the black olives in half.
Wash the fresh basil leaves and pat them dry on a paper towel.
Cooking the pasta and Pizzaiola sauce
Bring a large pot with 4 liters of water and a teaspoon of sea salt to a boil. When the water is boiling vigorously, add the penne rigate pasta and cook until al dente according to the package instructions (about 10-11 minutes). Before draining the pasta, reserve a cup (approx. 150 ml) of the starchy cooking water.
Chef's tip
Pizzaiola sauce draws its name and soul from the classic flavours of Neapolitan pizza: plenty of oregano, sweet tomatoes, garlic, and melted fresh mozzarella. Do not hesitate to be generous with the dried oregano!
Reserving the cooking water is essential: the starch helps the sauce emulsify seamlessly with the olive oil and cling tightly to the ridges of the penne.
15 min
Under an hour
