Name: Tropical Island Shrimp Linguine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: US
Ingredients: 14 ounces linguine pasta; 1/2 cup extra-virgin olive oil; 1 clove garlic, minced; 1 tablespoon anchovy paste; 1 tablespoon capers, drained; 1 teaspoon caper juice; 1 pound ripe tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of diced tomatoes, drained); 1/2 cup pitted black olives, coarsely chopped; 1 teaspoon dried oregano; 1 pinch white sugar (optional, to balance acidity); 2 tablespoons chopped fresh basil; 1 teaspoon chopped fresh parsley; Salt and freshly ground black pepper to taste

Transport yourself to a sun-kissed Mediterranean island with this vibrant and flavorful linguine dish. Inspired by the simplicity and resourcefulness of Italian home cooking, this recipe combines readily available ingredients into a symphony of savory, tangy, and aromatic notes.

Follow The Directions

01

Step

11 mins

Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions, about 10-12 minutes, or until al dente. Reserve about 1 cup of pasta water before draining. (12 minutes)

02

Step

5 mins

While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, being careful not to burn it. (3-5 minutes)

03

Step

1 mins

Stir in the anchovy paste, capers, and caper juice. Cook for another minute, allowing the flavors to meld. (1 minute)

04

Step

10 mins

Add the chopped tomatoes, olives, oregano, and sugar (if using) to the skillet. Increase the heat to medium and cook, stirring occasionally, until the sauce has thickened slightly and the tomatoes have softened, about 8-10 minutes. (10 minutes)

05

Step

1 mins

Remove the skillet from the heat and stir in the fresh basil and parsley. Season to taste with salt and freshly ground black pepper.

06

Step

1 mins

Add the drained linguine to the skillet and toss to coat thoroughly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

07

Step

Serve immediately, garnished with additional fresh basil or parsley, if desired. A sprinkle of grated Parmesan cheese is also a welcome addition.

For a richer flavor, use high-quality, imported black olives.
If fresh tomatoes are not available, canned diced tomatoes make a perfectly acceptable substitute. Be sure to drain them well before adding them to the sauce.
The amount of anchovy paste can be adjusted to taste. Start with 1 tablespoon and add more if you prefer a stronger anchovy flavor.
Fresh oregano can be substituted for dried. Use about 1 tablespoon of chopped fresh oregano.
For a spicier dish, add a pinch of red pepper flakes to the sauce along with the tomatoes.
If you don't have caper juice, you can substitute a splash of white wine vinegar or lemon juice.
Pasta water is starchy and helps to emulsify the sauce, making it cling to the pasta better. Don't skip reserving it!