Spaghetti with the pistachio sauce
6 recipes
Pasta to the sailor
ingredients
servings
4
Parsley
1 sprig
Basil
5 leafs
Iodized salt
to taste
Extra virgin olive oil
to taste
Capers
200 oz
Anchovies
6 fillets
Cailletier olives
150 oz
Garlic
1 wedge
Homemade tomato sauce
300 oz
Fusilli lunghi bucati, pasta
320 oz
first courses from Italy
Pasta to the sailor
Pasta to the sailor
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Easy, fast and very good
preparation
step 1
In a wok type saucepan, pour an olive oil to which you will add the whole garlic, the six alchons delicious and a little of their own oil.
step 2
Let fry in a very sweet fire. Meanwhile, boil the water for the pasta without adding salt.
step 3
Now pluck the anchovies into the bottom of the pot, add the well-dissected capers, the hazelnut-free olives and cut into small pieces and the tomato.
step 4
Cover and let bake for about a quarter of an hour, turning from time to time. In the meantime pour the long fusilli in the pot and bake
step 5
Drain the dough, turn off the fire under the sauce, from which you will have to remove the garlic and add a finely chopped parsley chopped parsley.
step 6
Pour the rolled pasta into the wok and turn well, for all the flavors mingle. Apply by decorating with basil leaves and parsley.
