Maccheroni positanesi
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Course
Main Course, Soup
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Cuisine
Italian, American, International
Maccheroni positanesi
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Pasta Positano Style
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Ingredients
- 500g lb linguine or other durum wheat pasta of your choice, or spaghetti
For the seven flavor version:
- 1 clove garlic peeled and cut in half, 1 clove
- 750g /2 lb tomatoes ripe
- 1/2 red onion medium
- 1/2 talk celery
- parsley a sprig or two, fresh
- basil a few sprigs, fresh
- oregano fresh or dried, a sprig or pinch
- salt
- black pepper
- olive oil
Plus, for the ten flavor version:
- 2-3 anchovy fillet
- capers soaked and squeezed dry, handful
- black olives preferably of the Gaeta variety, a handful
Instructions
- A couple of hours ahead of time, skin the tomatoes (see Notes), remove their seeds and cut the pulp into small dice. Set in a colander to drain.
- When you're ready to cook, mince together the onion, celery, parsley and basil, along with the fresh oregano if using, very finely. If making the ten flavor version, include the anchovy, capers and olives as well.
- Rub a salad or serving bowl large enough to hold all the pasta comfortably with the cut side of the garlic clove. Discard the garlic.
- Add the tomatoes to the bowl, along with the minced ingredients, a pinch of dried oregano if using, salt and pepper. Drizzle with olive oil and mix everything together.
- Bring a large pot of well salted water to the boil and add the pasta. Cook al dente.
- Drain the pasta very well, then transfer to the bowl. Mix vigorously with the tomato and flavorings and serve right away.
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