• Antonio

Linguine with Capers

Capers are the pickled flower buds of a thorny, trailing shrub that grows like a weed all over the Mediterranean.

Serves 8 for entertainment.


2 tablespoons olive oil

1 tablespoon chopped garlic

1⁄2 cup assorted olives,

1 tablespoon small Bolero capers (buy from Amazon)

Pinch of crushed red pepper flakes

1⁄2 cup roughly chopped parsley

2 cups chopped tomatoes

2 cups tomato sauce

Salt and pepper to taste

1 pound linguine, cooked al dente, drained, rinsed, and tossed with olive oil

2 tablespoons unsalted butter

1⁄4 cup grated Parmigiano Reggiano cheese


1. Heat the olive oil and garlic in a large, heavy-bottomed skillet or Dutch

oven until it sizzles; add the olives, capers, red pepper flakes, and parsley.

Cook 2 minutes; add the tomatoes. Cook until the tomatoes soften into a

chunky sauce; add the tomato sauce, season to taste, and bring back to a


2. Add the cooked linguine; cook until heated through. Remove from heat,

adjust seasoning, and toss with butter and cheese if desired. Serve sprinkled

with additional chopped parsley.

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