After so much absence could find something better than this simple easy pasta but I saw them scialatielli I had to buy (no, not that I made ...)! The scent of garlic that spreads to the house when you throw in the hot oil is so rewarding (Not so much later, I realize ...) and invariably call out to the anchovies! At this point I decided that was enough (not to mention that I had more time!) And I skipped school just before the cherry tomatoes into wedges. Well ... I like this photo and scialatielli were still delicious! After so much
Absence Could I find something better Than this very simple pasta dish But When I Saw These "scialatielli" I Had To Buy Them (no, they're not home made ...)! The scent of the garlic When you put it in the pan with warm oil is always rewarding (not so much When you've eaten it, I know!) And invariably calls loudly the anchovies! At this point I Decided That It Was Enough (anyway I Had no time left!) and just before draining the pasta I added Some cherry tomatoes in the pan. In short, I like this picture and scialatielli were very very tasty!
Absence Could I find something better Than this very simple pasta dish But When I Saw These "scialatielli" I Had To Buy Them (no, they're not home made ...)! The scent of the garlic When you put it in the pan with warm oil is always rewarding (not so much When you've eaten it, I know!) And invariably calls loudly the anchovies! At this point I Decided That It Was Enough (anyway I Had no time left!) and just before draining the pasta I added Some cherry tomatoes in the pan. In short, I like this picture and scialatielli were very very tasty!
The scialatielli are a typical pasta from the Amalfi Coast, similar to but thicker noodles.
In a pan fry a clove of garlic and anchovies and add a whole chilli. Meanwhile in a frying pan toast two tablespoons of breadcrumbs. Just before draining the pasta, add garlic and anchovies, cherry tomatoes, cut into wedges and fry insaporirre some time. Drain the pasta and let it fry in a pan, adding just before di servire il pangrattato.
Scialatielli are a typical pasta of the Amalfi Coast, similar to the tagliatelle but thicker and shorter. Look here for better explanation!
In a large pan brown a clove of garlic together with 3-4 anchovies and some chili. In the meantime toast two tbspoons of breadcrumbs in a little non-stick pan. Just before draining the pasta add in the pan with the anchovies some cherry tomatoes cut into wedges and cook gently for a while. Drain the scialatielli and put them in the pan, mixing carefully. Add the breadcrumbs and serve immediately.
In a pan fry a clove of garlic and anchovies and add a whole chilli. Meanwhile in a frying pan toast two tablespoons of breadcrumbs. Just before draining the pasta, add garlic and anchovies, cherry tomatoes, cut into wedges and fry insaporirre some time. Drain the pasta and let it fry in a pan, adding just before di servire il pangrattato.
Scialatielli are a typical pasta of the Amalfi Coast, similar to the tagliatelle but thicker and shorter. Look here for better explanation!
In a large pan brown a clove of garlic together with 3-4 anchovies and some chili. In the meantime toast two tbspoons of breadcrumbs in a little non-stick pan. Just before draining the pasta add in the pan with the anchovies some cherry tomatoes cut into wedges and cook gently for a while. Drain the scialatielli and put them in the pan, mixing carefully. Add the breadcrumbs and serve immediately.
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