Linguine del marinaio

Enjoy this last recipe before the summer break!

200 gr linguine

300 gr canned tomatoes

10 fresh datterino tomatoes (cherry tomatoes are also fine)

Fresh chili pepper

Parmesan flakes

7 anchovies (preserved in oil or salt)

Fresh basil

A garlic clove

In a hot pan put the garlic with the canned tomatoes and cook for 20 min. The last 5 min add the fresh datterino chopped and the red chili pepper!

Put the pasta very al dente in your pan with the sauce, turn off the heat! Add some Evo oil, the fresh basil and the Parmesan flakes! Let covered for 3/5 minutes before serving with anchovies!

I serve with some Cervia salt

Linguine Genova 13

Friends are coming for dinner and your fridge is almost empty...do not worry you can always realize a delicious dish!

I lived in via Genova, 13 in Rome when my beloved flatmate Sergio and I prepared this pasta.

400 gr linguine (serving 4)
200 gr canned tuna in evo oil or in water
breadcrumbs
lemon zest
fresh chili
chives
1 garlic clove
evo oil

Set a skillet over medium high heat with a tbs of evo oil  and the breadcrumbs until golden brown and put aside.

In the same skillet, clean with a paper towel, add 2 tbs of oil, the garlic clove crushed and fresh chili, add the tuna (If in oil, drip well) and cook for 4/5 min.

Drain the pasta al dente and mix with the tuna sauce.

Serve with the breadcrumbs, the lemon zest and the chives.