Linguine con acciughe, olive, capperi e pomodorini
Linguine with anchovies, olives, capers and cherry tomatoes
Ingredients: ( 6 Servings)
500 g Linguine
30 g canned anchovy fillets (about 12 fillets)
30 g capers, chopped
80 g seeded black olives, sliced
30 g chopped fresh flat-leaf parsley
1 garlic clove
1 dried red chile, crumbled
18 medium cherry tomatoes
3 table spoons extra virgin olive oil
Rinse the tomatoes and cut them in four.
Slice the olives.
Rinse the capers in cold water then drain them and roughly chop them.
Rinse the anchovy fillets and set them aside.
Peel the garlic clove, remove the germ and cut it in half.
Heat the olive oil in a non-stick pan add the garlic clove and the crumbled red chile.
When the garlic becomes brown remove it from the pan.
Add the anchovies and brake them up with a wooden spoon until they become like a paste.
Add the olives, capers and the sliced tomatoes.
Cook for 3 minutes, add the parsley and then turn the heat off.
Meanwhile bring a tall pot three quarters full of water to a boil. Add a fist of sea salt, then add the Linguine.
After 8 minutes, drain the pasta and add it to your sauce.
Toss well and serve into warm soup plates.