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@abushab1984: #شاشة_سوداء_لتصميم🖤🔥🍂
ابو شهاب
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Region: SA
Wednesday 12 July 2023 09:03:27 GMT
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وطن مجروح :
اخخخخ وتصميم🥰
2023-08-08 19:31:17
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Rigatoni alla Puttanesca with n'duja🌶️ Ready to spice up your next dinner?🔥 @cookwithfez #giallolovesitaly #pasta #chef #puttanesca Ingredients (serves 4): 1 ⅓ cups rigatoni (320g) ½ cup n'duja (100g) ⅓ cup pitted Taggiasca olives (80g) 4 salted anchovies 3 tablespoons salted capers (40g) 1 bunch parsley 1 garlic clove 5 cups cherry tomatoes (800g) ⅔ cup white wine (150ml) Instructions: Preheat the oven to 350°F (180°C). Cut the cherry tomatoes in half and roast them with salt, pepper, and a drizzle of extra virgin olive oil (EVOO) until they start to caramelize. On the same tray, add half of the olives and roast them until they dry out and harden. In a pan, heat some EVOO and sauté the garlic clove. Gradually add the n'duja, letting it sweat. Once it begins to caramelize, add the remaining olives, the capers (rinsed of excess salt), and the anchovies. Cook for 5 minutes, then deglaze the pan with white wine. Add the remaining cherry tomatoes and cook for another 15 minutes. While the sauce is cooking, finely chop the parsley. Bring a large pot of salted water to a boil. Add the rigatoni and cook until a few minutes before al dente. Transfer the partially cooked rigatoni to the sauce, and finish cooking in the pan for a few more minutes. Stir in cheese if desired, and garnish with fresh parsley before serving.
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