If you make the variant without fish and optimally take fresh pasta, the preparation takes only a few minutes: First of all, put on extensively salted water. Quarter the olives – black ones are usually a little more intense than green ones – or simply chop them into a few pieces. Cut the mozzarella into small cubes as well. Dried tomatoes in olive oil are a little more expensive than the simple version in vegetable oil, but you can use the oil later as well. Fish out the tomatoes and cut them.
Pasta from the refrigerator only needs to be heated, because it is already al dente. As soon as the water boils, put the pasta in and after 3 – 4 minutes it is ready, but as always it is still written on the package. The best fit tagliatelle, which are ribbon noodles, which are available in umpteen different widths and lengths, the cook decides! Who likes shrimps, chops the garlic small and sweats it temporally approx. parallel to the pasta water heating in a small bit of oil of the dried Paradeiser and sizzles then the crab tails 3-4 min with. As always: take fresh ones rather than frozen ones, if you have to, you have to shell a little bit of crab before. How this works, the Hanseat usually knows. If you use frozen ones, defrost them in time, directly into the frying pan is not recommended, otherwise the little colleagues will be ready on the outside and still cool on the inside.
If necessary
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