Spaghetti with Cetara apple drizzle and caramelized tomatoes
5 recipes
Spaghetti with baked tomatoes
ingredients
servings
4
Iodized salt
to taste
Extra virgin olive oil
3 spoons
Chili pepper
to taste
Dried marjoram
to taste
Basil
5 leafs
Parsley
1 sprig
Garlic
2 wedges
Onions
1 unit
Wheat flour bread
1 slice
Anchovies
2 fillets
Capers
20 oz
Cherry tomatoes
600 oz
Spaghetti
300 oz
first courses from Italy
Spaghetti with baked tomatoes
Spaghetti with baked tomatoes
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe for a delicious dish
preparation
step 1
Pass the anchovies and the capers separately under the cold running water to remove the excess salt. Drain and dry them with absorbent paper. Spread the anchovies and divide them into fillets.
step 2
Say and chop the onion and clove of garlic. In a frying pan, heat a spoonful of oil and fry the chopped onion and garlic
step 3
Combine the anchovy fillets and melt them by crushing them with a fork.
step 4
Chop the capers with some basil leaves and parsley and incorporate the compound to the anchovies. Scented with marjoram and pepper.
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step 5
Wash and dry the tomatoes split in half, dress them and place them in a baking pan with the remaining oil and bake in a baking oven at 150 ° for twenty-five minutes.
step 6
At the end of cooking, sprinkle with the mixture of capers and anchovies.
step 7
In the meantime, remove the crust from the bread slice and crumble the crumb. Peel and chop the remaining garlic.
step 8
Sprinkle the chili pepper. In a non-stick pan, roast the crumb crushed with garlic and chili
step 9
Boil the spaghetti in plenty of salty boiling water. Drain and season with the cherry tomatoes and grate and serve them.
