Linguine with Grouper Sauce, Cherry Tomatoes, Tapenade Sauce with Leccino Olive and Small Capers
Leonardo Pellacani
Menù Ingredients
90 g Linguine
30 g Cherry tomatoes
to taste Salt and pepper
to taste Garlic
to taste Parsley
Serves 1
Cook the linguine in salted boiling water. Slice the cherry tomatoes. Meanwhile, in a frying pan, fry the garlic and parsley in some extra-virgin olive oil, add the sliced cherry tomatoes and then the grouper sauce and capers. Bring to the boil and take off the heat. Drain the pasta when “al dente”, or firm to the bite, and toss in the sauce. Arrange on a dish. Garnish with the rustic Tapenade sauce with Leccino olives and a sprinkling of chopped parsley.
