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Spaghetti with the pistachio sauce
ingredients
servings
2
Spaghettoni, pasta
160 oz
Cailletier olives
10 unit
Capers
1 spoon
Tomato sauce, without salt
400 fl oz
Fish soup
1 fl oz
Garlic
2 wedges
Oregano
to taste
Basil
10 leafs
Parsley
2 sprigs
White wine
1 coffee cup
Extra virgin olive oil
to taste
Iodized salt
1 pinch
Blue fish
400 oz
first courses from Italy
Spaghetti with the pistachio sauce
Spaghetti with the pistachio sauce
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
http://lasalviadisilvia.com/2017/06/26/spaghettoni-con-ragu-di-palombo/
preparation
step 1
Clean the flask and remove the central flint. Bring the broth to the boil (the broth recipe is on our blog).
step 2
Then pour in plenty of oil and two garlic cloves in a frying pan. Let them soak well, so that the oil absorbs the taste and eliminates them.
step 3
Combine the tomato sauce and cook for about ten minutes.
step 4
Cut the dumplings (or, if you like, dadini: the largest cut size guarantees more softness and moisture in the cooking fish).
step 5
Place it in another frying pan with a pinch of oil and let it brown. Then smooth with a splash of white wine.
step 6
When the wine is evaporated, combine three pieces of sauce, a pinch of crushed oregano crushed.
step 7
Lightly sauté the sauce, keeping in mind that afterwards a greater contribution of flavor will be made by the olives and the capers.
step 8
Cook the sauce for 15 minutes.
step 9
Meanwhile, throw the spaghetti in the pot with the slightly salted fish soup boiling.
step 10
Cook for half their cooking time, then drain them with a saucepan and put them in the sauce.
step 11
Use them so that they mix well with the sauce and bring them to baking, combining the stock of fish (always kept to the boil), if necessary (depends on the texture of the sauce).
step 12
At the beginning of the dressing, also put the tagliasche olives and the desalined capers (if you want, you can chop them to the knife
step 13
While the pasta bakes, chop the parsley and, with a ceramic knife, useful to prevent oxidation, cut the basil leaves rolled over to them on chiffonade.
step 14
When the pasta is ready, add the two herbs, keeping them aside for decoration. The dish is ready. Impress, decorating with some olive, capers and herbs, and enjoy.
