LlNGUINE CON POMODORI SECCHI
Linguine with tomato and caper sauce
3/4 lb very ripe fresh tomatoes
salt to taste
4 oz. dried tomatoes, finely chopped
1 lb linguine pasta
1/4 cup capers
1 clove garlic, peeled but whole
1/3 cup extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
Cut the fresh tomatoes in half or in quarters and squeeze them gently to
remove the seeds. Sprinkle lightly with salt and leave to drain for 10
minutes. Sieve the tomatoes to remove the skins and any remaining seeds ..
Put the oil in a heavy bottomed saucepan over low heat. Add the dried
tomatoes and cook over low heat for a few minutes before adding the sieved
tomatoes, capers, garlic, and pepper flakes. Season with salt. Simmer for 20
minutes .. Cook the spaghetti in a large pot of salted, boiling water until
at dente. Drain and place in a heated serving dish. Toss with the tomato
sauce and serve.
Serves: 4 . Prep: 20 min. . Cooking: 35 min. . Level: 1
Reader's Digest The Encyclopedia of Italian Cooking
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