[CH] Tonight's Dinner - Linguine with Roasted Tomatoes, Chile & Caviar
RisaG (radiorlg@yahoo.com)
Wed, 14 Jan 2004 17:56:46 -0800 (PST)
This was tonight's dinner - Linguine with Roasted
Tomatoes, Chile and Caviar. It was incredibly
delicious. If you wish it hotter, use habanero, as the
original recipe called for. I didn't have any habs so
I used a 3" red chile.
* Exported from MasterCook *
Linguine with Roasted Tomatoes, Chile &
Caviar
Recipe By : adapted from The Babbo Cookbook by
Mario Batali
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Restaurant
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
Sauce:
2 tbsp extra-virgin olive oil
1 ripe chile -- seeded & chop
sm.
3 cloves garlic -- sliced thinly
1 cup oven-roasted tomatoes -- * see
note
1/2 cup tomato sauce
Pasta:
1 lb linguine fini -- or angel hair
1/4 cup Italian flat-leaf parsley --
chopped
1/4 tsp dry bread crumbs -- toasted
caviar -- for sprinkling**
For pasta:
Bring 6 qt of water to a boil over HIGH heat. Add 2
tbsp salt.
Meanwhile, in a skillet over medium-high heat, add
oil, chile and garlic. Saute until garlic is almost
brown, about 3 minutes. Off the heat, add the tomato
sauce and tomates. It will splatter. Place back on
heat and let simmer.
Add pasta to water and cook according to package
directions (Barilla says 6 minutes). Cook to al dente
and then drain well. Add to the tomato mixture along
with the parsley. Toss over high heat for 1 minute.
Divide among heated bowls, scatter the caviar over
tpo, sprinkle with bread crumbs and serve.
Serve with warmed garlic knots.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I roasted the tomatoes when I had a good harvest in
the backyard. I took the tomatoes (smallish cherry
size), cut them in half, placed them on a greased
cookie sheet, sprinkled them with salt and pepper and
roasted them at a low heat for 2 hours, turning them
occasionally. Then I saved them in a jar with olive
oil and refrigerated them. Before using, I drained
them well, saved the oil and chopped them up.
** Original recipe calls for Bottarga, which is a
pressed roe of tuna or red mullet that is found in
Italy. I can't find it so I used caviar that I had.
Also, the recipe originally called for habanero chile.
I used a long red chile. If you like things hotter,
use the hab. It gives off its wonderful fruity flavor
along with the heat.
DELICIOUS.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 1/09/04
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