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Linguine with Grape Tomatoes and Capers

by
Viktorija Todorovska

This simple and easy-to-make dish has all the flavors of Puglia: ripe tomatoes, capers,
and olive oil. The flavor is complex, and my guests often find it difficult to believe that the
recipe is this simple. Use the best-quality capers you can find—preferably salt packed,
as brined capers will change the flavor of the dish slightly. If you are using brined capers,
rinse them thoroughly.
yield: 4 servings

4 tablespoons (60 ml) extra virgin olive oil
3 cloves garlic, peeled and thinly sliced
3 tablespoons (45 ml) salt-packed capers, rinsed
1 pint (473 ml) ripe grape or cherry tomatoes, quartered
5 tablespoons (75 ml) fresh breadcrumbs
11 ounces (308 g) dried linguine
1. In a large pan, heat the olive oil and garlic over low heat. When the garlic starts
to sizzle, add the capers and toss. Cook for 1 minute. Add the tomatoes and cook for
another 5 to 6 minutes, until the tomatoes release some of their liquid. Add the breadcrumbs and cook for an additional 2 to 3 minutes, until they start to change color.
2. Meanwhile, in a large pot of salted water, cook the linguine to al dente, according
to the package instructions. Drain, reserving a little of the pasta cooking water to thin
the sauce, if necessary, and toss with the sauce.

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Reprinted with permission from The Puglian Cookbook by Viktroija Todorovska, Agate Surrey, 2011


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