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 a pasta dish named like this might be. The recipe I suggest draws inspiration from the name “Nicolo” which makes me think of Mediterranean sea flavors and fresh, aromatic ingredients. So here is my interpretation of linguine alla Nicolo.

Ingredients

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

Preparation

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

Fun Facts

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