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Pasta Puttanesca

“I will start my story from my very childhood. I grew up in a not wealthy family. I started working at a very young age, I had my own income when I was almost 7 years old. I helped my family with most of my income and used to buy products. I loved to eat a good meal, and my mother and grandmother always cook very delicious meal. It is thanks to these people that I adore cooking.

I was probably 13 years old, when I first told my mother that I wanted to become a chef. This is where my dream of cooking began.

I first started working in a big kitchen when I was 20 and since then I have been working in many leading restaurants for 6 years. Starting with French cuisine, ending with Latin American. I got to know the cuisine of almost the whole world.

I have been living in Georgia for more than a year and I am working on several projects, under the Ambassador brand.

“At Kitchen” is also Ambassador's new gastro project where you can travel to different countries of the world in 1 day.

The main secret is quality product and passion for my work. I am constantly trying to pleasantly surprise people and that is my motivation. I observe their reaction and thus get a great motivation. The most delicious dish arouses emotions, this is my source of inspiration as well.” - Chef Aleksander Tahirov.

Pasta Puttanesca

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Mineral water Borjomi
Mineral water Borjomi

Goes with

Mineral water Borjomi

Aleksander Tahirov

Recipe author

Aleksander Tahirov

Pasta Puttanesca

Ingredients

Portions :

1

Olive oil

15 gram

Garlic

15 gram

red chili pepper

7 gram

anchovies in oil

20 gram

capers

15 gram

Taggiasca Olives

25 gram

tomato sauce

250 gram

Basilica

5 gram

Parsley

3 gram

Pasta Gragnano (Neapolitan pasta)

80 gram

Parmigiano-Reggiano

15 gram

vegetable broth

50 milliliter

dry white wine

30 milliliter

step

droplet

1

chef
To prepare the sauce, pour olive oil into a pot or pan, add finely chopped garlic flakes, chili peppers and anchovy fillets. Stir with a spoon during the cooking process until you get a puree consistency. The received mass is ready when it gets a nice golden color.

step

droplet

2

chef
Add Taggiasca Olives, capers and white dry wine to the sauce mass prepared in the pot without removing from the heat, mix well until the wine evaporates.

step

droplet

3

chef
When the wine is boiling, add the vegetable broth and tomato sauce, as well as finely chopped parsley and basil. Mix well and the sauce is ready.

step

droplet

4

chef
Transfer the pre-cooked pasta to the pot and stir well again.

Serve

droplet

5

chef
Place the dish on a plate before serving. Sprinkle with parmesan flakes and olive oil. Bon appetit!

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