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- Linguine with Capers and Cherry Tomatoes
- (Linguine con Capperi e Pomodorini)
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- Ingredients:
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- 6 tablespoons salt-packed capers
1 small red onion, halved lengthwise
3 garlic cloves, smashed
1/3 cup extra-virgin olive oil
3 canned whole tomatoes, chopped
12 cherry tomatoes, quartered
2 tablespoons chopped fresh mint
1/8 teaspoon black pepper
3/4 lb dried linguine pasta
Fresh mint leaves for garnishing
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- Directions:
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- Rinse capers in a sieve and transfer to a small bowl.
Cover capers with water by about 2 inches and soak 30 minutes.
Drain, then repeat soaking.
Drain and rinse capers, then squeeze dry and coarsely chop.
Cook onion, cut sides down, and garlic in olive oil in a 4 to 5-quart heavy pot over moderate heat, stirring occasionally, 3 minutes.
Add capers and cook, stirring occasionally, 5 minutes.
Remove and discard garlic and onion.
Add canned and cherry tomatoes and cook, stirring occasionally, 3 minutes.
Stir in mint and pepper, then reduce heat to low and simmer, covered, stirring occasionally, 1 and 1/2 hours.
Shortly before sauce is done, cook pasta in a 6 to 8-quart pot of boiling salted water until 'al dente'.
Reserve about 1 cup cooking water, then drain pasta.
Add pasta to sauce and cook over high heat, tossing, 10 to 15 seconds. If pasta seems dry, add a few tablespoons reserved cooking water. Makes 4 first-course servings.
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- That's it!
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