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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