Wednesday, February 25, 2009

Linguine with Capers & Olives

4 tablespoons extra-virgin olive oil
2 medium garlic cloves kept whole

3 tablespoon anchovy paste
a dash of hot red pepper flakes
1 cup pitted kalmata olives , rinsed
2 large slices white sandwich bread (about 3 ounces), torn into quarters

2 T capers, rinsed
salt and pepper to taste
2 Cans of San Marzano D.O.P. tomatoes
1 pound linguine

Grated Parmesan cheese (about 1 cup)
2 T dried basil leaves

1.In a pan saute garlic in 2 T olive oil.Melt anchovy paste add tomato , red pepper flakes, olives, basil, capers, salt and pepper.

2. Pulse bread in food processor until coarsely ground, about 16 one-second pulses. Heat remaining 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add bread crumbs and cook, stirring frequently, until beginning to brown,set aside.

3. Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add pasta and cook to al dente.remaining

4. Cook sauce until it is almost your desired thickness, stir in the breadcrumbs or save for topping your pasta. Serve with grated Parmesan cheese.

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