Ingredients:
- 320g Linguine di Gragnano
- 150g Dried tomatoes in oil (high quality)
- 1 clove of red garlic (Nubia variety)
- 1 fresh chili pepper
- 50g toasted pine nuts
- 30g raisins
- 1 tablespoon capers from Pantelleria (salted)
- Extra virgin olive oil, to taste
- Freshly chopped parsley, to taste
- Coarse salt, to taste
Instructions:
- Prepare the sauce: Rinse the capers under running water to desalt them. Finely chop the garlic and chili pepper. Drain the dried tomatoes from the oil and cut them into strips. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic and chili pepper. Sauté over low heat for a couple of minutes, then add the dried tomatoes, capers, pine nuts, and raisins. Cook for a few minutes over medium heat, stirring occasionally.
- Cook the pasta: Meanwhile, bring a pot of salted water to a boil. Cook the linguine al dente according to package directions.
- Toss and serve: Drain the pasta al dente and add it to the pan with the sauce. Toss over high heat for a minute, adding a ladle of pasta cooking water if necessary.
- Plate: Divide the linguine among plates and garnish with a sprinkle of freshly chopped parsley. Serve immediately, paired with a good glass of Sicilian white wine.
Chef's tips:
- For a touch of freshness, you can add grated lemon zest to the recipe.
- If you like stronger flavors, you can also add chopped anchovies in oil to the sauce.
- For a vegetarian version, you can omit the capers and anchovies.
- For a richer dish, you can add toasted breadcrumbs to the sauce in a pan with a drizzle of oil.
