Love yang linguine

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Today it’s about pasta, in-between seasons and love.

This new, delicious recipe fits perfectly these first days of autumn, like a junction between the heat of summer and the cold of winter. Why you say? The answer lies in the choice of a balanced mix of ingredients. First, we have the summer feeling from fresh cherry tomatoes, basil and wheat pasta, the latter being the cereal of the heart and the sun. Then, we encounter the stronger tastes of cappers and anchovies, both warm in energy and tonifying yang, thus indicated for colder times.

Try it yourself and see how substituting the usual cheese finishing off with a simple sprinkle of stale toasted bread crumbs on pasta can make everything taste even better, much lighter and crunchier.

Love yang linguine stands once again as a demonstration of how small details really make the difference, also in the kitchen. Love hides itself in tiny places and slight gestures, it’s our favorite ingredient and it’s available all year round!

Serves 2 -Easy- Prep time: 20′

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You will need:

  • 200g linguine
  • 10-12 cherry tomatoes
  • 1 clove of garlic
  • 3 anchovy fillets
  • 1 tablespoon of  capers
  • 25 gr. of stale bread
  • a pinch of salt
  • some basil
  • 4 tablespoons of extra virgin olive oil

How to:

  1. wash the cherry tomatoes and cut them into two or four (depending on the size), and thoroughly rinse the caper;
  2. Bring water to boil in a big pot;
  3. when you get substantial, strong bubbles add a handful of cooking salt and let the pasta boil for the time indicated on the package minus one minute!;
  4. in the meanwhile, heat the olive oil in a large pan and sauté the garlic, careful not to burn it;
  5. add the anchovy fillets, lower the heat and let them dissolve into the olive oil, then add the capers and let them simmer for about 1 minute;
  6. add the cherry tomatoes and let the sauce cook for another 5-6 minutes, until the tomatoes are softened and have released some of their juices;
  7. with a food processor, reduce the bread into crumbs. Quickly toast it with a pan, without oil or other greases, mixing often until golden;
  8. drain the pasta and pass it in the pan with the sauce on a high fire for 1-2 minutes, mixing well. Add fresh basil;
  9. finish off with a sprinkle of bread crumbs on the pasta before serving.

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