A simple first and quick, the Neapolitan linguine are so good to lick your mustache!
Le Neapolitan linguine I'm a dish from Neapolitan tradition which arises from the need to speed up the kitchen a little during the summer. In fact, in summer, simplicity and lightness are a must.
Classic is the combination between the sweet tomatoes and the savory capers and olives of the Neapolitan linguine, the dry pasta to be drizzled with this exceptional sauce is also available in just 20 minutes.
Its simplicity of realization and the easy availability of ingredients make this dish suitable in all Seasons.
Ingredients
- 500 gr dry durum wheat pasta (linguine)
- 4 copper tomatoes
- 20 gr pitted taggiasca olives
- extra virgin olive oil and pepper
- coarse salt as needed
- 10 gr capers under salt
- 40 gr pecorino cheese
- two tablespoons of grated bread
Prepare the sauce
First of all it will be necessary cut the tomatoes into thick slices and place them on the bottom of a slightly greased baking dish with extra virgin olive oil. Let's condense what will be the sauce adding in the pan i capers rinsed and deprived of salt in excess, the pitted olives and pepper. We fire in 200 ° for 20 minutes.
We season the pasta
Meanwhile in a large pot full of slightly salted water with coarse salt blanch the linguine for the minutes indicated on the package (it should be about nine minutes). Drain the linguine and place the pasta directly in the pan of tomatoes, mix and cover everything with the cheese and some breadcrumbs.
