Pasta fresca recipe


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Nests of spaghetti

Ingredients for 6 people:

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1 ib. (450 g) of spaghetti with egg

2 ibs. (900 g) peeled canned tomatoes

10oz. (280 g) buffalo mozzarella

0,5 cup (80 g) of Gaeta olives pitted

4 tablespoons (40 g) of capers

2 cloves of garlic

Oregano, pepper, salt,

Breadcrumbs, extra virgin olive oil


Sprig of basil

How to cook:


Put the tomatoes in a pan, add the chopped garlic, a pinch of oregano, a pinch of salt, the pepper, cover with a lid and cook for half an hour over low heat.

Then crush the tomatoes with a fork, drizzle with 5 tablespoons olive oil, basil leaves and cook for another ten minutes.

Cook the spaghetti al dente, drain the water and then toss with the sauce and chopped olives and capers.

After that, use a spoon, roll, with a fork, a big plate of spaghetti for forming a nest.

Distribute the 6 nests in a pan, greased and dusted with breadcrumbs.

The center of each nest to put the pieces of mozzarella.

Season with a little olive oil, a bit of basil leaves, a bit of bread crumbs and brown in oven at 392 (200) degrees for about ten minutes.

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