by Home Foodie
A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I usually make the traditional puttanesca, with anchovies, but the arrabbiata style gave it a unique twist.
- 200 grams spaghetti, cooked according to package directions
- 1 pc PUREFOODS THICK CUT BACON, cut into ½” pcs
- 1 pc onion, minced
- 6 cloves garlic, chopped
- 2 pc anchovy fillets, drained
- 1 tbsp capers
- ¼ cup pitted black olives, sliced
- 1 tbsp iodized fine salt
- 2 cans PUREFOODS SEXY CHIX ARRABBIATA (180 g each)
1. Fry bacon in its own fat. Add onion, garlic and anchovies. Sauté until onion is tender.
2. Add capers, olives, salt and Sexy Chix. Simmer covered over low heat.
3. Toss with or top over cooked pasta.
Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.
2. Add capers, olives, salt and Sexy Chix. Simmer covered over low heat.
3. Toss with or top over cooked pasta.
Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.
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