Friday, 3 September 2010

Linguine with Heirloom Tomato, Capers, Anchovies, and Chile. And the TIFF Gala Tickets Winner!

This is a delicious summer pasta, Chef Michael Symon's variation on the famous pasta puttanesca that everyone loves. Don't fear the anchovies, they melt into the sauce - and for heaven's sakes don't tell my son about them - he loved this pasta.
You can certainly use dried pasta but homemade is a treat if you have the time and the tools. If you don't have a pasta maker - add it to your Christmas list! If you don't have the time.. well... I can't really help you there. But the sauce comes together in no time - definitely a keeper recipe.
Try it yourself!

I make homemade pasta in the food processor.

For this recipe:

Pulse 2 large eggs, 1.5 cups AP flour, ½ tsp kosher salt, and 1 tsp extra-virgin olive oil in a food processor until you get little balls that stick together when you pinch them.
Empty onto your work surface and knead into a smooth, leathery ball. Wrap and let sit on the counter for 30 minutes. Divide into 4 and feed through your pasta maker according to the manufacturer's directions.

In this photo, I used the KitchenAid Linguini Fini - it is pretty thin, but delicious!

Linguini with Heirloom Tomato, Capers, Anchovies and Chilies
Michael Symon, Live to Cook
online recipe sourced and adapted from Blisstree

1 tablespoon olive oil
1 cup brandywine heirloom tomatoes, peeled, seeded and diced
3 cloves sliced garlic
6 salt-packed anchovies, rinsed and minced (I don't rinse)
1 teaspoon chili flakes
1 tablespoon capers, drained
¼ cup extra virgin olive oil
¼ cup sliced flat leaf parsley
1 cup toasted panko breadcrumbs
1 pound linguini

Bring a pot of salted water to a boil for the pasta. Heat the olive oil in a large sauté pan over medium heat. When the olive oil is hot, add the garlic and sweat it for two minutes, then add the chili flakes and cook for another 30 seconds. Drop the pasta in the boiling water. Add the tomatoes, capers and anchovies to the sauté pan, bring to a simmer, and cook for 2 minutes. Remove the sauce from heat and add extra virgin olive oil and parsley. Strain pasta and add directly to sauce. Toss and place in 4 bowls. Top with breadcrumbs.

Served on a bed of baby spinach, you have your salad built in!

TIFF Gala Tickets Winner!

Thanks so much to all you local peeps who entered by comment or email to win tickets to the 35th Toronto International Film Festival!

And the winner of the TIFF Gala Tickets is.....

* Whitney B! *

Please send me an email with your contact information and address right away so we can get the tickets out to you.