User Manual

Pasta and rice 43
PASTA:
2 l water
Salt
400 g penne rigate
SAUCE:
3 cloves garlic
4 tbsp vegetable oil
1 tsp oregano
2 tsp parsley, chopped
12 anchovy fillets in oil
80 g black olives
600 g tinned chopped tomatoes
3 dried chillies
20 g capers
Salt
Sugar
Pepper
Basil leaves
Per serving
555 kcal, 79 g carbs, 18 g fat,
18 g protein
PREPARATION
1. Add water and salt to a pan, cover and bring to the
boil at setting 9 for approx. 10 minutes. Turn down to
setting 8 and cook the pasta without the lid until al dente.
Drain the water and place the pasta to one side.
2. Peel and finely chop the garlic. Heat the oil in a pan at
setting 4 for approx. 2 minutes and add the garlic. Before
the garlic becomes brown, after approx. ½ minute, add
the oregano and chopped parsley. Then stir for
approx. ½ minute to release the aromas.
3. Chop the anchovies. Add with the oil, crush with a
spoon and stir for 1 minute.
4. Chop the olives. Also add the chopped tomatoes with
the juice, olives, chillies and capers. Cover the sauce and
simmer for approx. 18 minutes. Stir occasionally.
5. Season the sauce with salt, sugar and pepper to taste.
Mix the pasta with the sauce and serve garnished with a
basil leaf.