Linguine alla Nicolo

Linguine alla Nicolo is a dish that doesn’t seem to be particularly famous or standardized in Italian cuisine, so allow me to offer you a creative version of what could be a pasta dish named this way. The recipe I suggest is inspired by the name “Nicolo,” which makes me think of Mediterranean sea flavors and fresh, aromatic ingredients. Here is my interpretation of linguine alla Nicolo.

Ingredients

• 320 g of linguine
• 200 g of cherry tomatoes
• 2 cloves of garlic
• 1 handful of pitted black olives
• 2 anchovy fillets in oil
• 1 tablespoon of salted capers
• A pinch of chopped red chili pepper
• Chopped fresh parsley to taste
• Extra virgin olive oil
• Salt to taste

Preparation

1. Start by desalting the capers soaking them for a few minutes in water, then drain and squeeze them out.
2. In a large pan, heat the oil and sauté finely chopped garlic and chili pepper.
3. Add the anchovy fillets and let them dissolve over moderate heat.
4. Incorporate the capers and sliced olives and let them flavor for a few minutes.
5. Add the cherry tomatoes cut in halves or quarters and let them cook for about 10 minutes over low heat until they are slightly mashed but without completely falling apart.
6. Meanwhile, cook the linguine in plenty of salted water following the package instructions to have them al dente.
7. Drain the pasta, preserving some of the cooking water, and transfer it into the pan with the prepared sauce.
8. Mix the linguine well with the sauce, adding, if necessary, some cooking water to better blend everything.
9. Sprinkle with chopped fresh parsley and serve hot.

Curiosity

This dish is a culinary fantasy that embraces the flavors of the Mediterranean, recalling the tight bond between the Italian culture and the sea. Anchovies, capers, and black olives are recurring ingredients in the cuisine of Southern Italy, particularly in traditional Sicilian and Neapolitan recipes where the mix of intense and bold flavors is much appreciated.