viernes, 28 de septiembre de 2007

for John



  • 4 spoons olive oil
  • 1/2 cup olives
  • 4 garlic cloves
  • 1 t. spoon of dry caper
  • 1 t. spoon anchovy pastry
  • 1/4 t. spoon red peppercorn
  • 2 spoons parsley
  • 1 1/4 cups of consommé
  • 1 cup tomato puree
  • 1/2 kilogram pasta


In a frying pan pour the olive oil, add the pepper and the garlic and cook for five minutes.
Then add the olives, the capers, the anchovy pastry, the tomato puree, the consommé and the parsley and cook at low fire for twenty minutes. Try the mix, to check the salt.
Pour the sauce over the pasta that has been previouly cooked, serve and delight yourself.
This recipe has low calories. Use the olive oil for hight temperatures.

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