Saturday, December 22, 2012

Pasta alla Putanesca


This is a very popular Italian dish and of course I love Italian food so I think it was about the time to post this recipe. The beauty of this recipe is that you can use as much or as little of any ingredient, its all up to. Just a quick tip is that you shouldn't boil the spaghetti very much, you should leave them as Italians call it : aldente. That's because when you pour them into the hot sauce they will have a second chance to be cooked so you don't want them more over-cooked. 

Kjo eshte nje recete teper e njohur italiane dhe sigurisht mua me pelqen tej mase ushqimi italian dhe mendoj se ishte kohe qe une ta postoja kete recete. E bukura e kesaj recete eshte se ju mund te perdorni sa te deshironi masen e cdo perberesi, eshte e gjitha ne doren tuaj. Vetem nje keshille e shpejte eshte qe te mos i zieni shume makaronat, duke ti lini sic italianet e quajne : aldente. Kjo sepse kur i shtieni makaronat ne salcen e nxehte ato do te kene nje mundesi te dyte te gatuhen prandaj nuk duhet ti gatuani ato me shume sec duhet.


Ingredients for pasta alla putanesca :
  • linguine or spaghetti
  • fresh peeled tomatoes in tomatoes juice or tomatoes sauce
  • olives without core and chopped in pieces
  • anchovies (alici / acuge)
  • capers (capperi)
  • 3-4 garlic cloves
  • parsley
  • olive oil
  • tabasco 
Perberesit per pasta alla putanesca : 
  • linguine ose spageti
  • domate te fresketa te qeruara ne lengun e saj ose salce domatesh 
  • ullinj pa berthame (ose ullinj te mbushur) dhe te prere ne copa
  • a├žuge (alici / acuge)
  • kaperi (capperi)
  • 3-4 thelpinj hudhre
  • majdanoz
  • vaj ulliri
  • tabasco 
In a skillet add the olive oil from the olives or olive oil and let the garlic cloves get yellow and then remove them
Ne nje tigan shto vajin e ullirit nga ullinjte ose vaj ulliri dhe leme hudhrat sa te zverdhen dhe me pas i heqim

Add the anchovies and then with a fork or a wooden spoon mash them, this is really important because anchovies themselves are really salty and this step will provide the homogeneous distribution of taste in the sauce we're preparing
Shtojme acuget te cilat me pas I shtypim me nje pirun apo luge druri dhe kjo eshte e rendesishme pasi vete acuget jane shume te kripura dhe kjo gje mundeson shperndarjen e shijes ne menyre te njejtrajshme ne salsen qe do te pergatisim
Add the capers and stir
Shtojme capperin dhe perziejme 
Mean while in a pot filled with water and salt which we've let come to a simmer add the spaghetti and we boil them 
Nderkohe ne nje tenxhere me uje te bollshem dhe me kripe te cilen e kemi lene te kaloje ne vlim shtojme makaronat dhe i ziejme 
In the sauce skillet add the tomatoes or the tomatoes sauce and stir, we let it simmer until the water from tomatoes has drain
Ne tiganin e salses shtojme domatet ose salsen e domateve dhe e perziejme dhe e leme te vloje derisa te jete shteruar uji i domateve
Check the spaghetti meanwhile and give them a stir
Kontrollo makaronat nderkohe dhe perzieji
Once the sauce has reached the desired thickness and color add the olives and tabasco according to preferences, then mix
Sapo salca ka arritur trashesine dhe ngjyren e deshiruar shtojme ullinjte dhe tabaskon sipas preferences, me pas perziejme
Pour the boiled spaghetti into the sauce skillet, add the parsley and mix in order to distribute homogeneously sauce into spaghetti 
Hedhim makaronat e ziera ne tiganin e salces, shto majdanozin dhe e perziejme ne menyre qe te salca te shperndahet ne menyre homogjene tek makaronat 
 Bon Appetit

♥ Kiki ♥

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