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Penne alla pizzaiola
Voor 4 personen
1 ui
2 teentjes knoflook
1 kg tomaten
5 ansjovis in olie
4 eetlepels olijfolie
Zout
Versgemalen peper
100 g zwarte olijven zonder pit
2 eetlepels kappertjes
350 g penne
1 krop verse peterselie
75 g Parmezaanse kaas
Voorbereiding
Schil en halveer de uien. Schil de knoflook, snij de uiteinden eraf, halveer ze in de lengte en snij ze
fijn met snijhulpstuk 1. Giet kokend water over de tomaten, laat ze 1-2 minuten staan en giet het
water dan weer af. Schil de tomaten, halveer ze, verwijder de steeltjes en snij ze met snijhulpstuk
2. Snij de ansjovis in ongeveer 3 cm lange stukken. Bak de uien en de knoflook in olijfolie in een
smoorpan totdat ze goudbruin zijn. Voeg de gesneden tomaten en hun sap toe. Roer de ansjovis
erin, breng de saus op smaak met peper en zout en laat het ongeveer 30 minuten sudderen op mid-
delhoog vuur totdat de saus dikker wordt.
Snij in de tussentijd de olijven in schijes met snijhulpstuk 4 en voeg toe ze aan de saus met de kap-
pertjes. Breng de saus op smaak en houd het warm op een laag vuur.
Kook intussen de pasta ongeveer 10 minuten in zout water, en lek het kort uit. Was de peterselie,
droog het en snij het dan fijn met een kruidenmes. Rasp de Parmezaanse kaas. Doe de pasta in een
voorverwarmde schotel, meng de kaas en de peterselie erin en giet dan de saus er over. Onmiddel-
lijk serveren.
Tip
Deze schotel smaakt ook heerlijk als u 200 g gebakken stukken tonijn toevoegt.
Etenswaren voorbereiding & receptenboek
Hoofdgerechten
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