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Orgreenic Receptengids Tel Sell
28
PASTA PUTTANESCA:
Uw gasten zullen in koor ‘Bravo’ zingen wanneer u ze dit pittige Italiaanse gerecht
voorschotelt.
Ingrediënten voor 4 porties:
2 eetlepels olijfolie
3 teentjes knoflook
1 kop fijngesnipperde ui
2 hele ansjovis in olie, drooggedept, of vier fijngehakte ansjovisfilets
± 900 gr vleestomaten of Roma tomaten, van schil en zaden ontdaan en in reepjes
gesneden
½ theelepel gedroogde, scherpe rode pepervlokken
2 eetlepels kappertjes, uitgelekt en gehakt
½ kop olijven di Napoli, ontpit en grof gehakt (u kunt ook Gaeta olijven of Kalamata
olijven gebruiken)
¼ kop verse oreganoblaadjes
1/3 kop gehakte verse basilicum
½ kop verse gehakte peterselie
280-340 gr gedroogde pasta, al dente gekookt
Bereiding:
Verhit in een grote Orgreenic koekenpan olijfolie of water.
Bak er knoflook en ui 1 minuut in.
Voeg ansjovis, ± 775 gr tomaten en de rode pepervlokken toe.
Breng het geheel aan de kook en laat op getemperd vuur 15 minuten zachtjes
koken.
Voeg de reeds gekookte pasta toe evenals de resterende tomaat, kappers, olijven
en oregano.
Roer het geheel voorzichtig maar wel goed door.
Zet het vuur af.
Voeg basilicum en peterselie toe.
Breng op smaak met zout en peper.
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