Linguine N°13

with Seasoned Breadcrumbs



360 g Rummo Linguine N°13
200 g breadcrumbs
2.5 dl extra virgin olive oil
50 g anchovy fillets
30 g capers
2 cloves of garlic
400 g cherry tomatoes (three colors)
100 g grana padano or parmesan cheese
30 g fresh parsley
Salt to taste


In a wide pan, toast the breadcrumbs over heat without oil until they brown, moving the pan constantly to prevent burning. Place the toasted breadcrumbs in a bowl. Heat some extra-virgin olive oil in a frying pan and let the anchovy fillets “melt” in it, adding capers and garlic as well. Using a strainer, filter the flavor-infused oil and pour it over the toasted breadcrumbs, seasoning them evenly. Put any bits of anchovy and caper remaining in the strainer back into the pan, removing the garlic cloves. Drizzle with more olive oil, add the cherry tomatoes, and quickly sauté. Cook the pasta in abundant, salted boiling water. Drain it when still “al dente” directly into the pan with the cherry tomatoes. Reserve the cooking water, adding it in small quantities as needed to finish cooking the pasta and blend the flavors. Serve on the plate, sprinkling with the seasoned breadcrumbs. If you wish, you can add grated parmesan or grana padano cheese) and freshly chopped parsley.