Tuesday, May 01, 2007

Bruschetta Linguine

Bruschetta Linguine
Adapted from LCBO Summer 1999, Lucy Waverman

A quick no-cook sauce with lots of flavour. The secret is to use the best tomatoes, olives, extra virgin olive oil and freshly grated Italian Parmesan cheese. This will give you the best flavour. If you like it spicy, add more chilli flakes. Omit anchovies, if you don't like them but they add a subtle taste to the sauce. Serve extra olive oil and Parmesan cheese for those who want it.

Prep/Cook time: 10-12 minutes
Serves 4

6 plum tomatoes, chopped
2 cups (500 mL) basil, coarsely chopped
3 cloves garlic, coarsely chopped
6 anchovy fillets, optional
1/2 cup (125 mL) black olives, pitted
1/2 tsp (2 mL) chilli flakes
1/2 cup (125 mL) olive oil
1/2 cup (125 mL) grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb (500 g) spaghettini

1. In food processor or by hand, combine all ingredients except pasta. The sauce should remain chunky. Taste for seasoning, adding salt and pepper as needed. Set aside.

2. Bring a large pot of water to boil. Add pasta and boil for 10 to 12 minutes or until al dente. Drain and reserve 1/3 cup (75 mL) pasta water. Place spaghettini in a bowl and immediately toss with pasta water and sauce.

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