The LINGUINE ALLA MARINARA are a simple yet characterful dish that captures all the aromas and flavors typical of Mediterranean cuisine. The linguine are wrapped in a savory and fragrant sauce where the anchovies gently melt in the pan, creating a creamy and tasty base. Capers add a sharp and decisive note, olives lend depth, and the tomatoes, fresh or slightly wilted, complete the dish with a touch of sweetness and color.
A quick and irresistible first course, perfect for those looking for a pasta dish with an intense but light flavor, ideal both for an everyday lunch and for a dinner rooted in Italian tradition.
SEE OTHER DELICIOUS FIRST COURSES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 oz linguine
- 1 1/3 cups datterini cherry tomatoes
- 6 fillets anchovy fillets in oil
- 3 oz black olives (Kalamata)
- 6 tbsp capers (desalted)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste dried oregano
Tools
- 1 Pot
- 1 Pan
Steps
The preparation of LINGUINE ALLA MARINARA is very easy and super quick.
In a pan with a drizzle of extra virgin olive oil, brown the garlic with the anchovies and a chopped mix of olives and capers for 2 minutes.
Add the tomatoes cut in half and freed of seeds and let cook for another 10 minutes. Adjust salt.
Meanwhile, cook the pasta leaving it al dente.
Drain the linguine directly into the pan with the sauce and toss to combine.
With the heat off, add a generous sprinkle of dried oregano.
Enjoy your meal 🙂
KALAMATA BLACK OLIVES
Kalamata is a town in the historic region of Messenia.
It faces the Ionian Sea and is located at the center of the deep gulf of Messenia.
To the east rises the Taygetus mountain range, which culminates in the Mani peninsula and separates Messenia from Laconia, where Sparta is located.
The oil yield is average, the product is of excellent quality. It offers medium resistance to cold climates and is sensitive to excessively hot climates.
The small and slightly curved salted black olives of Kalamata (Peloponnese).
They are a delightful starter to serve with an aperitif. We suggest a tasty, simple and quick recipe.
Get Kalamata black olives and chopped parsley and heat them in a pan without adding any fat. Serve immediately on a warm small plate.
TIP
If you can’t find Kalamata olives, you can substitute them with excellent results with our Gaeta olives.
