Linguini crudo
2 servings
20 minutes
Linguini crudo is a harmony of freshness and sophistication inspired by Japanese cuisine. The recipe features thin, delicate linguini that absorb the aromas of fresh tomatoes, garlic, and herbs like a blank canvas. Basil adds warm spicy notes, cilantro refreshes, and capers bring a tangy kick. Grated Grana Padano or Parmesan cheese adds depth of flavor and creates a creamy texture. This recipe celebrates simplicity and natural ingredients where each component reveals its character without cooking. An olive oil dressing unites the flavors while the dish's lightness makes it perfect for a summer dinner or quick lunch. Linguini crudo is an ode to freshness—a picturesque dish that can surprise and delight with its naturalness.
1
For the dressing, take tomatoes. It's better to choose meaty varieties like Baku ones, or there's a good alternative - cherry snack tomatoes available in many supermarkets in plastic cups. You will need 1 cup.
- Tomatoes: 3 pieces
2
Cut the tomatoes into cubes (cherry snacks quartered lengthwise).
- Tomatoes: 3 pieces
3
Crush the garlic with a knife on the cutting board and chop it finely.
- Garlic: 1 clove
4
Chop the basil leaves coarsely.
- Green basil leaves: 50 g
5
Finely chop the cilantro leaves (without the lower part of the stems) (if you don't like cilantro, you can omit it).
- Cilantro: 1 bunch
6
Finely chop the parsley leaves (without stems) (note — there shouldn't be too much parsley, or it will overpower the taste of the basil).
- Parsley: to taste
7
Grate Grana Padano or Parmesan cheese on a fine grater.
- Grana Padano cheese: 50 g
8
Take capers without brine. If you are using large capers, it's better to chop them. Small ones can be added whole.
- Pickled capers: 3 tablespoons
9
Mix tomatoes, chopped garlic, herbs, and capers in a salad bowl.
- Tomatoes: 3 pieces
- Garlic: 1 clove
- Green basil leaves: 50 g
- Cilantro: 1 bunch
- Pickled capers: 3 tablespoons
10
Mix the tomato mixture with olive oil and salt to taste.
- Olive oil: 3 tablespoons
- Salt: to taste
11
Cook the linguine according to the package instructions until al dente.
- Linguine: 250 g
12
Drain the water and place the linguine on plates.
13
Immediately place the tomato sauce on top of the linguine - this will prevent the linguine from sticking together.
14
Sprinkle grated cheese on top and serve.
- Grana Padano cheese: 50 g
