PRIMI PIATTI : ＰＡＳＴＡ
　　　　


Spaghetti alla Puttanesca

400g spaghetti
150g black olives
150g green olives
300g tomatoes
Salt
Oregano
Olive oil

Cook the spaghetti al dente in salted water.
Season it immediately with the pitted olives,
the pieces of tomato, the oregano and the olive oil.
Put it in the refrigerator for a few hours,
preferably for one day.

Variation: Add 6 anchovies and 1 spoonful of capers to the above recipe.
Place in an oven-dish and then in the oven at 200゜C for 15 minutes.






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