Linguine alla pantesca

panescaLinguine alla pantesca: Gli linguine alla pantesca sono una specialità dell’isola di Pantelleria, dalla quale prendono il nome.

Questo appetitoso primo piatto si prepara con olive e capperi dissalati che costituiscono una fonte di reddito notevole per l’isola, vista la loro indiscussa qualità.

capers salted

INGREDIENTI PER 4

  • 400 g di linguine
  • passato di pomodoro
  • olio di extravergine di oliva
  • 1 spicchio d’aglio
  • peperoncino
  • 1 melanzana
  • 2 peperoni
  • 30 g di capperi di Pantelleria al sale marino
  • 6 olive
  • 3 filetti di acciuga
  • prezzemolo

Linguine alla pantesca

COME SI PREPARA

  1. In una capiente padella scaldate l’olio e quando caldo, aggiungete la cipolla tritata finemente e fatela appassire a fuoco dolce.
  2. Aggiungete la melanzana tagliate a dadini, arrostite I peperoni e privateli della pelle.
  3. In un tegame versare l’olio e mettere l’aglio e il peperoncino. Appena prendono colore versare la passata di pomodoro.
  4. Fate cuocere quindi aggiungete I peperoni tagliati a strisce, capperi, I filetti di acciuga e le olive tagliate .
  5. Fate cuocere mescolando di tanto in tanto e alla fine aggiungete il prezzemolo tritato.
  6. Cuocete la pasta, scolatela al dente e fatela saltare per qualche minuto in padella con la salsa in modo da legare le linguine al pesto ottenuto.

Linguine, Pasta, Primi , , , , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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2 thoughts on “Linguine alla pantesca

  1. Luciano on said:

    La melanzana quando la unirai,immagino alla passata con il resto.
    Sarà sicuramente gustosissimo.Lo proverò senza dubbio.Ciao.
    Luciano.

  2. Ciao, Luciano! Come si cucina la melanzana, creare ogni strato. Il calore di li aiuterà infondere l’olio con tutti quei meravigliosi sapori.

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