{"id":33014,"date":"2023-06-01T18:24:25","date_gmt":"2023-06-01T16:24:25","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=33014"},"modified":"2024-03-28T18:03:42","modified_gmt":"2024-03-28T17:03:42","slug":"linguine-n-13-alla-puttanesca","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/linguine-n-13-alla-puttanesca\/","title":{"rendered":"Linguine No. 13"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"LINGUINE N\u00b0 13 alla PUTTANESCA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/6f3gU9JjQJ4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<br><\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><br><br><em>250 g Rummo Linguine n\u00b0 13<\/em><br><em>800 g peeled, tinned tomatoes<\/em><br><em>5 canned anchovies<\/em><br><em>90 g pitted taggiasche olives<\/em><br><em>2 cloves garlic<\/em><br><em>60 g salted capers, desalinated<\/em><br><em>Fresh basil leaves<\/em><br><em>Chili pepper<\/em><br><em>Parsley<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>After desalinating the capers, finely chop a few sprigs of parsley.<br>In a saut\u00e9 pan with olive oil, over a gentle flame, cook the anchovies and garlic. Add a few parsley stems, and cook until anchovies dissolve. Add finely sliced chili pepper, then throw in the tomatoes, mashing them. Once half cooked, remove the parsley stems and throw in the chopped capers and pitted olives.<br>Meanwhile, in abundant boiling salted water, cook the Linguine. Drain them 2 minutes prior to the recommended cooking time, and transferring them directly into the pan with the sauce. (Reserve cooking water).<br>Mix and toss, adding, as needed, small quantities of cooking water to finish cooking the pasta. Remove from the flame and add chopped parsley. Mix. Plate, adding a final sprinkling of chopped parsley.<br>Buon appetito!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Linguine n\u00b0 13800 g peeled, tinned tomatoes5 canned anchovies90 g pitted taggiasche olives2 cloves garlic60 g salted capers, desalinatedFresh basil leavesChili pepperParsley DIRECTIONS After desalinating the capers, finely chop a few sprigs of parsley.In a saut\u00e9 pan with olive oil, over a gentle flame, cook the anchovies and [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":33153,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[1955,961],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/22_Linguine_Puttanesca_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/22_Linguine_Puttanesca_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/22_Linguine_Puttanesca_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/22_Linguine_Puttanesca_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/22_Linguine_Puttanesca_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/22_Linguine_Puttanesca_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/22_Linguine_Puttanesca_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Linguine n\u00b0 13800 g peeled, tinned tomatoes5 canned anchovies90 g pitted taggiasche olives2 cloves garlic60 g salted capers, desalinatedFresh basil leavesChili pepperParsley DIRECTIONS After desalinating the capers, finely chop a few sprigs of parsley.In a saut\u00e9 pan with olive oil, over a gentle flame, cook the anchovies and&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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