Ingredients
Parsley and basil syllables into small pieces, 0.75 cup
Crushed garlic, cloves 2.0
Anchovy fillets, cut 6.0
Pasta spagetti, 400.00 grams
Olive oil, 2.25 cup
Sea salt to taste,
Cherry tomatoes cut into halves, 400.00 gramsHow to prepare1. Bring a large saucepan of salted water.2. Cook the pasta in boiling water until it emulsifies while remaining coherent.
3. Meanwhile, in a large skillet cook anchovies and garlic in olive oil.
4. The mixture is heated over medium heat to high heat, stirring and breaking up anchovy by a wooden spoon, for 3 minutes, then add the tomatoes, parsley, basil and turned over, and cook the mixture for one additional minute. Lift the pasta from the water when emulsifies with survival coherent, then drain and transfer to a large bowl and submit.
Parsley and basil syllables into small pieces, 0.75 cup
Crushed garlic, cloves 2.0
Anchovy fillets, cut 6.0
Pasta spagetti, 400.00 grams
Olive oil, 2.25 cup
Sea salt to taste,
Cherry tomatoes cut into halves, 400.00 gramsHow to prepare1. Bring a large saucepan of salted water.2. Cook the pasta in boiling water until it emulsifies while remaining coherent.
3. Meanwhile, in a large skillet cook anchovies and garlic in olive oil.
4. The mixture is heated over medium heat to high heat, stirring and breaking up anchovy by a wooden spoon, for 3 minutes, then add the tomatoes, parsley, basil and turned over, and cook the mixture for one additional minute. Lift the pasta from the water when emulsifies with survival coherent, then drain and transfer to a large bowl and submit.
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