Pasta with driedtomatoes and cruds


Serves 4:

  • 320 g linguine pasta
  • 250 g Medusa dried tomatoes
  • 2 tablespoons of pine nuts
  • 1 teaspoon of capers
  • 1 sprig of parsley
  • 2 slices of homemade bread
  • Extra virgin olive oil to taste
  • Chilli (optional)


Fill a saucepan with water and bring it to a boil. Meanwhile, chop the dried tomatoes into small pieces.

In a saucepan pour 4 tablespoons of olive oil, dried tomatoes, and toasted pine nuts.
Season everything with the desalted capers and, if desired, a pinch of chili. Fry for about 1 minute, then blend with a ladle of boiling water and continue cooking for a couple of minutes.

Cook the linguine. Meanwhile, chop the homemade bread with a mixer, leaving it coarse. Pour the crumbled bread into a pan and toast it with a drizzle of extra virgin olive oil until golden brown.

Drain the linguine and season them in a bowl with the seasoning of dried tomatoes. Top with the toasted bread.

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