Dinner Tonight: Linguine with Heirloom Tomato, Capers, Anchovies, and Chile

Name: Dinner Tonight: Linguine with Heirloom Tomato, Capers, Anchovies, and Chile
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters bread crumbs; 59 milliliters fresh parsley, chopped; 3 garlic cloves, thinly sliced; 237 milliliters large heirloom tomato, peeled, cored, seeded, diced (about; 4 servings Kosher salt; 454 grams linguine, fresh or dried; 59 milliliters extra-virgin olive oil; 1 teaspoon crushed red pepper flakes; 6 salt-packed anchovies, rinsed, filleted, and minced; 1 Tbsp salt-packed capers, rinsed and patted dry

Dinner Tonight: Linguine with Heirloom Tomato, Capers, Anchovies, and Chile is a dairy free and pescatarian main course. This recipe serves 4. One portion of this dish contains roughly 20g of protein, 17g of fat, and a total of 668 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of bread crumbs, olive oil, linguine, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Bring a large pot of salted water to a boil. If using dried linguine, add now, and cook according to the directions on the packaging; you should be able to cook the sauce in the amount of time the pasta takes to cook. If using fresh linguine, hold off.

Ingredients you will need

Linguine

Pasta

Sauce

Water

Equipment you will use

Pot

Meanwhile, toast the breadcrumbs in a large dry skillet set over medium heat. Toss occasionally, and cook until they are lightly browned. (I cooked mine a tad too long.) Set aside.

Ingredients you will need

Breadcrumbs

Toast

Equipment you will use

Frying Pan

Pour the one tablespoon of olive oil into a large skillet set over medium heat. When oil is shimmering, add the sliced garlic and cook until lightly browned, one to two minutes.

Ingredients you will need

Olive Oil

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the red pepper flakes, and cook until fragrant, about 30 seconds.

Ingredients you will need

Red Pepper Flakes

If using the fresh linguine, it's about time to add the pasta to the boiling water. Cook until al dente, about two minutes.

Ingredients you will need

Linguine

Pasta

Water

Add the diced tomato, anchovies, capers, and a pinch of salt to the skillet. Stir well, and simmer until the sauce has thickened, about two minutes. Turn off the heat, and add the parsley and extra-virgin olive oil. Stir well. Taste and add more salt if needed.

Ingredients you will need

Extra Virgin Olive Oil

Anchovies

Parsley

Capers

Tomato

Sauce

Salt

Equipment you will use

Frying Pan

When either the dried or fresh pasta is al dente, transfer it with a pair of tongs directly from the pot to the skillet. Toss well. Divide the pasta between four plates, and top each with a sprinkling of bread crumbs. Season to taste with salt.

Ingredients you will need

Breadcrumbs

Pasta

Salt

Equipment you will use

Frying Pan

Tongs