The Neapolitan linguine are great to serve accompanied by a good white wine with fruity flavors.
To give a touch of extra flavor, they are the Pantelleria capers in salt and tagiasche olives, which give the dish a distinctive aftertaste. You can choose whether or not to add the grated cheese.
Instructions
- Take red tomatoes and wash it (1), place it on a cutting board and slice it and then cut into cubes (2). Then leave on a plate (3).
- Now take a baking medium-sized tray and pour inside three tablespoons of extra virgin olive oil, then add the tomato previously worked (4), the Pantelleria capers (5) and the tagiasche olives (6).
- Add salt at your will to the ingredients into the pan (7) and seasoned with a bit of oregano (8). With a wooden spoon, thoroughly mix the ingredients (9) and put to cook in preheated oven at 150°C for about twenty minutes.
- Now put salt to the cooking water for the linguine (10) and when boiling add the pasta (11), mixing with a wooden spoon (12) and leave to cook for the time indicated on the package.
- Take out the tray with sauce from the oven (13) and in the meantime drain the linguine leaving aside a bit of cooking water (14) and add into the pan (15).
- Add olive oil at your will (16) and Parmesan cheese (17), then stir thoroughly with a wooden spoon (18) and if necessary, with a spoon, add a little of the cooking water that you set aside previously. Serve the dish at the table piping hot, accompanied by a good white wine with fruity flavors.
