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Loading The Puglian Cookbook
  • Linguine with Grape Tomatoes and Capers

    This simple and easy-to-make dish has all the flavors of Puglia: ripe tomatoes, capers, and olive oil. The flavor is complex, and my guests often find it difficult to believe that the recipe is this simple. Use the best-quality capers you can find—preferably salt packed, as brined capers will change the flavor of the dish slightly. If you are using brined capers, rinse them thoroughly.

    YIELD: 4 SERVINGS
    • 4 tablespoons (60 mL) extra virgin olive oil
    • 3 cloves garlic, peeled and thinly sliced
    • 3 tablespoons (45 mL) salt-packed capers, rinsed
    • 1 pint (473 mL) ripe grape or cherry tomatoes, quartered
    • 5 tablespoons (75 mL) fresh breadcrumbs
    • 11 ounces (308 g) dried linguine

    1. In a large pan, heat the olive oil and garlic over low heat. When the garlic starts to sizzle, add the capers and toss. Cook for 1 minute. Add the tomatoes and cook for another 5 to 6 minutes, until the tomatoes release some of their liquid. Add the breadcrumbs and cook for an additional 2 to 3 minutes, until they start to change color.

    2. Meanwhile, in a large pot of salted water, cook the linguine to al dente, according to the package instructions. Drain, reserving a little of the pasta cooking water to thin the sauce, if necessary, and toss with the sauce.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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