Iskitan Penet
Peel the onion and cut into half rings, chop the garlic, wash the hot pepper, cut in half, and remove the seeds and stalks, chop into strips. Blot anchovies with a napkin and break into pieces. Grate cheese. Saute the onion and garlic in olive oil until transparent. Add anchovies, pepper, season with tomato paste and pour over balsamic vinegar. Mash the tomatoes and pour into the pan together with the juice and vegetable broth. Season with salt, pepper and a pinch of sugar. Cook for 10 minutes over low heat. Boil the pasta in boiling water. Throw in a colander, rinse with cold water and let it drain. Add olives and capers to the tomato sauce. Season with salt, pepper, put pasta in tomato sauce and mix thoroughly. Sprinkle with cheese and garnish with basil leaves if desired.
| Products |
| onion |
1 |
PCS. |
| garlic |
2 |
clove |
| anchovy in vegetable oil |
five |
PCS. |
| Red pepper |
1 |
pod |
| capers |
2 |
Art. spoons |
| olives |
one hundred |
r |
| Parmesan |
40 |
r |
| olive oil |
2 |
Art. spoons |
| tomato paste |
2 |
Art. spoons |
| balsamic vinegar |
2 |
Art. spoons |
| canned tomatoes in their own juice (850 ml) |
1 |
bank |
| vegetable broth |
one hundred |
ml |
| pasta - feathers |
500 |
r |
|
|
