Region: Italy
Category: Pasta with Fish
Season: Summer
Difficulty: Easy and Quick
In this dish a melange of uncooked ingredients– olives, capers, tomatoes– constitute a raw sauce or salsa cruda making for a very quick way to sauce pasta. This is a nice first course pasta before having grilled fish. It is a kind of preparation typical in summer cooking in Italy.
Yield: Makes 4 servings
Preparation Time: 20 minutes
3/4 pound fettuccine or tagliatelle
2 very ripe large tomatoes, peeled, seeded, and finely chopped
1/2 cup chopped imported green olives
2 tablespoons capers, chopped
2 teaspoons fresh lemon juice
2 large garlic cloves, finely chopped
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
4 salted anchovy fillets, chopped
Freshly ground black pepper to taste
1/3 cup extra-virgin olive oil
1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
2. Meanwhile, in a large bowl, prepare the raw sauce by mixing together the tomatoes, olives, capers, lemon juice, garlic, parsley, mint, anchovies, black pepper, and olive oil. Add the pasta to the bowl and toss with the sauce. Serve immediately.
Note: Instead of mixing the raw sauce together, for a more attractive result, and if time allows, add each ingredient one at a time to the pasta and toss.
Posted: 12/17/2006
