Linguine Crudo
Pasta and Pizza • Japanese
Description
Linguine Crudo
Ingredients
- Green Tagliatelle Pasta 10 oz
- Tomatoes 3 pieces
- Garlic 1 clove
- Fresh basil leaves 0 oz
- Parsley to taste
- Cilantro 1 bunch
- Olive Oil 3 tablespoons
- Pickled capers 3 tablespoons
- Grated Pecorino Pepato Cheese 0 oz
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
For the dressing, take tomatoes. It's best to use meaty varieties, such as Baku tomatoes, or a good alternative is cherry snack tomatoes, which can be found in many supermarkets now, in plastic cups. You will need 1 cup.
Step 2
Dice the tomatoes (cut cherry snack tomatoes into quarters lengthwise).
Step 3
Crush the garlic with a knife on a cutting board and finely chop it.
Step 4
Roughly chop the basil leaves.
Step 5
Finely chop the cilantro leaves (without the lower part of the stems) - if you don't like cilantro, you can skip it.
Step 6
Finely chop the parsley leaves (without the stems) - be careful, there shouldn't be too much parsley, or it will overpower the flavor of the basil.
Step 7
Grate the Grana Padano or Parmesan cheese on a fine grater.
Step 8
Take capers without brine. If you are using large capers, it's better to chop them. Small ones can be used whole.
Step 9
Mix the tomatoes, chopped garlic, herbs, and capers in a salad bowl.
Step 10
Dress the tomato mixture with olive oil and salt to taste.
Step 11
Cook the linguine according to the package instructions until al dente.
Step 12
Drain the water and place the linguine on plates.
Step 13
Immediately top the linguine with the tomato dressing - this will prevent the linguine from sticking together.
Step 14
Sprinkle grated cheese on top and serve.
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