Spaghetti del vescovo

9 Oct

En god men ikke spesielt rask pastarett! Ca én time i ovnen. For ca 4-5 personer.
A tasty but not especially quick pasta dish that needs about an hour in the oven. Four to five people.

Tre pakker cherrytomater/ about 500-600 grams cherry tomatoes
ca et halvt glass kapers / half a glass of capers
En del svarte Kalamataoliven (sten fjernes) / A certain amount of Kalamata olives ( pit them yourself)
Oregano, salt, pepper, olivenolje / origano, salt, pepper, olive oil

1

Skjær tomatene i to, ta ut sten fra oliven og del i biter, legg alt i et fat med et par ss olivenolje, oregano, kapers, en god del salt, og pepper. Settes i ovn på 180 grader i ca en time. Om det står lenger gjør ingen ting.
Cut the tomatoes in halves, pit the olives and cut into pieces, put everything in a dish with some table spoons of olive oil, quite a bit of salt (to counteract the sweetness of tomatoes), oregano, capers, pepper. Cook for about an hour at 180 deg C / 360 Fahrenheit.

2

Her tar vi det steg for steg / Step by step

5

4

6

 

Skal straks i ovnen. Ready to go in the oven.

Kok ca en halv kilo spaghetti, eks Barilla (ikke Sopps, of course). 4 liter vann, 3 små never grovt salt. 8 minutter.
Boil about half  a kf of quality spaghetti. We use lots of water the Italian way.

Så er det bare å blande og servere. Just mix and serve. The plate is from Portmeirion.

8

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One Response to “Spaghetti del vescovo”

  1. Mari October 10, 2016 at 08:24 #

    Det så digg ut! Men er det ikke en hoax at man trenger så enorme mengder vann til pastaen? Og at hvis alle kokte pasta i nødvendig mengde vann, så ville det være en reduksjon i energiforbruk tilsvarende Kina eller deromkring.

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