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Pasta alla Sabato

Pasta alla Sabato

Pasta alla Sabato

300-400g Rustichella linguine
1 clove garlic, chopped (optional)
2 Tbsp Sabato semi-dried cherry tomatoes , sliced
2 tsp Romulo capers in brine , drained
2 Tbsp Salvagno pitted olives in oil  
3 Tbsp Pinoli pine nuts , toasted
Sea salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano

Bring a large pot of salted water to the boil with the peeled garlic cloves. Cook the linguine to your liking, or around 12 minutes.

Sauté tomatoes, capers and olives in their own oil for 5 minutes.

Drain the pasta once cooked. Tip back into the pot and dust with some of the Parmigiano Reggiano. Add the remaining ingredients and combine, check seasoning and serve with more Parmigiano Reggiano to your own taste. 

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Sabato


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