Spicy aromas, Mediterranean soul
This dish is full of intense Mediterranean flavors: salty capers, hearty anchovies and sweet, concentrated sun-dried tomatoes combine to create a full-bodied, sun-ripened combination. The linguine captures the flavors perfectly, while a hint of garlic and good olive oil round off the composition. Serve lukewarm – perfect for summer or as a hearty starter.
Ideal wine accompaniment: Nero d’Avola Sicilia DOC (Sicily, Italy)
The Nero d’Avola from Sicily is a prime example of a red wine with a Mediterranean heart that is both strong in character and accessible. With aromas of dark cherries, dried plums, Mediterranean herbs and a gentle spiciness, it is the ideal accompaniment to the salty, intense components of this pasta dish. Its soft tannins absorb the spiciness of the anchovies, the fruity notes correspond wonderfully with the dried tomatoes and its juicy structure gives the dish additional aromatic depth.
Further wine recommendations:
Cannonau di Sardegna DOC (Sardinia, Italy): With spicy herbs, soft tannins and red berries, this red wine offers a delightfully Mediterranean profile. The saltiness of capers and anchovies is softened, while the tomato fruit is emphasized. Ideal for fans of slightly stronger wines.
Rosso di Montepulciano DOC (Tuscany, Italy): This Sangiovese-based wine shows cherry, tobacco and fine herbal spice. The lively acidity freshens up the dish without emphasizing the salty notes, while its elegance ennobles the dish in culinary terms.
Côtes du Rhône AOC (France): A classic Rhône cuvée with Grenache, Syrah and Mourvèdre brings peppery spice, dark fruits and Mediterranean herbs. Perfect with pasta with salty and intense components, especially due to the good balance between power and elegance.
Etna Rosso DOC (Sicily, Italy): This wine made from Nerello Mascalese brings mineral finesse and a certain smokiness. This goes perfectly with the umami notes of the anchovies and capers and adds depth to the dish.
Valpolicella Classico DOC (Veneto, Italy): A fresh, fruity red wine with lively acidity, aromas of red berries and a hint of almonds. Served slightly chilled, it balances out the salty notes and brings freshness into play.
The recipe:
Linguine with sun-dried tomatoes, capers & anchovies
Cooking utensils
- 1 Large pot for pasta
- 1 Pan
- 1 Cutting board & knife
- 1 Cooking spoon
Ingredients
For the pasta:
- 180 g Linguine
- 8 Dried tomatoes in oil finely chopped
- 1 Tbsp capers rinsed
- 4 Anchovy fillets finely chopped
- 1 Garlic clove finely chopped
- 2 Tbsp olive oil
- Freshly ground pepper
- Parsley to garnish
Preparation
Cook pasta:
- Cook the linguine in plenty of salted water until al dente, drain, reserving some of the cooking water.
Prepare the sauce:
- Heat the olive oil in a pan and gently fry the garlic and anchovies.
- Add the dried tomatoes and capers and fry briefly.
Blend:
- Add the cooked pasta to the pan and mix well. Add a little cooking water as required.
- Season with pepper, garnish with parsley and serve.
Recommended side dishes:
- Grilled eggplants with balsamic vinegar
- Fennel salad with orange fillets
- Ciabatta with rosemary oil
