Linguine with green olives and capers
This recipe for linguine with green olives and capers reflects the simplicity of great Italian food.
People often remark how wonderful Italian food is. This is because they often put together dishes that include what they can gather locally. When seasonal foods are in abundance, Italians will preserve them as with anchovies, olives and capers. Our capers come all the way from Pantelleria where we have visited our farmer there and helped him pick them!
The anchovies in this recipe don’t, as you might imagine, impart a fishy flavour to this dish. They are there to add natural salt and can be omitted if you choose.
Linguine with green olives and capers – Serves 4
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons salted butter
- 1 clove garlic, lightly squashed
- 4 anchovy fillets
- 2 oz Pantelleria capers in salt, lightly washed and finely chopped
- 9 oz canned tomatoes, roughly chopped
- 1 cup green olives, drained, pitted and sliced into discs
- 12 oz linguine
- 1 handful fresh flat-leaf parsley, finely chopped
- Grated Parmesan for serving
- Heat the oil with the butter in a large frying pan.
- Add the garlic and cook over a low heat, stirring frequently until golden brown. Then remove and discard.
- Add the anchovies, capers and tomatoes to the pan and cook over a ow heat, stirring occasionally for 15 minutes.
- Add the olives, check the seasoning adding salt if necessary. Combine well and simmer for a further 15 minutes.
- One the sauce is ready, hold it on a low simmer as you cook the pasta according to the directions on the packaging.
- Lift the cooked pasta into the sauce and toss to combine adding pasta water to loosen the sauce if necessary.
- Transfer to a warm serving dish and sprinkle with the fresh parsley.
- Serve immediately with grated Parmesan cheese on the side.