The Famous Dolce & Gabbana Linguini ooooooft
Linguini with Cherry Tomato, Chili, Capers, Olives and Anchovy’s
Now who would have thought that Dolce and Gabbana would make pasta of all things but long and behold here it is and surprisingly its really bloody good durum wheat style pasta. I would probably put this up against Lello and these guys make awesome pasta. Anyway, enough about how good this pasta is because I know most of you are not going to go through the effort in finding it so just go buy whatever linguini you see fit.
You may ask can I use a rigatoni or a penne pasta maybe fusilli its totally up to you but for me personally linguini is the way to go.
Originally, I was going to share with you a fresh pasta recipe but really, I know most people don’t have time to be making pasta at home and this is so simple its quick enough to knock up in about twenty mins.
Also, for those of you who don’t like anchovy’s you need to get over it and give this ago trust me I hated anchovy’s growing up until I had proper ones. If you’re an anchovy hater go buy a decent brand check out my favourite ones below yes, they cost a little more but again you’re going to have to trust me I was an anchovy’s hater and in ways I still am but these ones I could eat till well the anchovy’s come home.
Ortiz Anchovies Available From Simon Johnson
You could replace the tomatoes here with boiled kipfler potato or have them together remove the pasta and serve this with fish or steak and you be surprised how amazing of a side this becomes add a good squeeze of lemon and you’re on your way.
Here we go!
Ingredients
Serves 2
Approx. 20 mins
80ml extra virgin olive oil
8 cherry tomatoes, halved
2 cloves garlic, chopped
1 small dried red chili, chopped
4-5 anchovies
6 pitted Ligurian olives
1 tbsp Lilliput salted capers, washed
Small handful of chopped parsley
300g Linguini, durum wheat if possible
Salt and freshly ground pepper
Method:
Place a large pot of salted water on the heat and bring to a boil. Place a heavy based pan on a medium to high heat, add the extra virgin olive oil, garlic, chili, anchovies and tomatoes and cook thill the anchovies are completely evaporated into the oil. Add the capers and olives season with a small pinch of salt and a good grind of pepper.
Once the water is boiling add the pasta and follow the directions on the packet usually about eight minutes I will usually pull it out about one and a half minutes earlier as I will continue to cook the pasta in the sauce.
Once the pasta is cooked add to the sauce with a little splash of the pasta water about two tablespoons this is going to help thicken the sauce.
Turn the heat back on to medium and cook for a further minute, make sure the pasta is coated well in the sauce add the parsley mix well and serve.
