Colorful Linguine à la Francesca – Pasta e pomodori alla Francesca

Ingredients for 2 servings:

• 6 m.-large tomato(s)
• 2 tbsp tomato juice
• 2 tbsp Italian herbs, frozen or dried
• 3 small onions, red
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), green, fresh or frozen
• 8 cherry tomatoes
• 12 black olives, pitted
• 6 green olives, stuffed
• 360 g water
• 7 g broth, granulated (mushroom bouillon)
• 100g linguine
• 2 tbsp extra virgin olive oil
• 1 tbsp capers
• 1 tbsp lemon juice
• e.g. salt and pepper
• Anchovy fillet(s), marinated in vegetable oil, optional
• 1 tbsp celery leaves
• 1 rosemary sprig(s)
• n. B. Walnuts, coarsely chopped
• e.g. carrot(s), cut into long threads

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Tastes like Francesca’s at home. Recipe from Liguria, Italy.

Remove the stems from the tomatoes, peel them, quarter them lengthwise, and remove the green and white stems and seeds. Cut the quarters into thirds crosswise. Mix in the tomato juice and herb mix. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small green chili and slice them crosswise thinly, leaving the seeds and discarding the stem. Wash the cherry tomatoes and halve them crosswise. Cut the black olives into thirds crosswise and the green olives in half lengthwise. Bring the water to a boil, dissolve the mushroom stock in it, and cook the linguine al dente according to the package instructions. Strain and add 6 tablespoons of the cooking stock to the tomato mix. Heat a medium-sized pan, add the olive oil, and heat until hot. Add the garlic and chili and lightly fry. Add the olives and capers and toss briefly. Deglaze with the tomato mixture and simmer over low heat for 10 minutes. Season to taste with lime juice, salt, and freshly ground black pepper. Chop the anchovies (optional) and fold them in with the cherry tomatoes and pasta. Garnish, serve warm, and enjoy.