Double Tomato Linguine
The recipe of Double Tomato Linguine is a tasty first course that enhances the most characteristic flavors of the Italian tradition: dried tomatoes, capers and chili.
It’s easy to prepare and a sure success. Our recommendation is to use ingredients of absolute excellence that you can buy on foodelita.it, such as the tomato Fiaschetto di Torre Guaceto from organic farming, Slow Food Presidio, extra virgin olive oil Casino Mezzanola di Pannarale, based on 80% Peranzana olive, which has collected awards in all the most prestigious international festivals, the Calabrian chili of Le Terre di Zoè from organic farming.
A first course typical of the Mediterranean diet and also suitable for vegetarians.
Ingredients for 4 people:
- 400 g linguine
- 120 g Torre Fiaschetto Tomato Organic Guaceto Semi-dry Calemone
- 200 g Organic Tomato Fiaschetto di Torre Guaceto Salsato Calemone
- 5 tablespoons extra virgin olive oil Casino Mezzanola Pannarale
- 25 g of capers
- 1 clove of garlic
- half a teaspoon of organic chili pepper flakes Le Terre di Zoè
Preparation of the sauce for Double Tomato Linguine
Heat the oil over low heat, then add the semi-dried tomatoes and garlic, always cook over low heat for a few minutes. Then crush with a fork the tomatoes and add them in a pan, add capers and chilli. Season with salt and cook for 15 minutes.
Cooking pasta and serving suggestions
Cook the linguine al dente in plenty of salted water. Drain the linguine in a bowl and season with the sauce. Garnish with a few capers and a semi-dry tomato and serve.