Linguini with Nuts and Dried Fruit / Linguina con Noci e frutta secca

LINGUINE WITH NUTS AND DRIED FRUIT

Linguina con Noci e frutta secca

This recipe is a contribution to the book ‘Vegetariono: 400 Regional vegetarian recipes’ by Osteria ‘E Curti, Sant’Anastasia (Napoli), Campania, Southern Italy.

“This recipe has been slightly adapted from the version in the book above.” John Fletcher

Ingredients: No. of servings 4

• 20 Raisins or sultanas
• 50 g walnuts
• 30 g pine nuts
• 30 g cashew nuts
• 10 pitted black olives, rinsed, drained, dried and 5 cut in half,
• 1 clove of garlic, peeled and chopped
• 400 g fresh baby plum tomatoes, halved, deseeded and chopped
• 300 g linguine pasta
• Olive oil for cooking
• Fresh ground sea salt to taste
• 2 sprigs of flat leaf parsley, oregano and mint, leaves removed and roughly chopped and mixed in a small bowl with added extra virgin olive oil.

Method:

1. Bring 3 litres of water to the boil in a large pot of salted water to a boil for the pasta.

2. Soak the raisins, or sultanas if using, in warm water to soften for 10 minutes, cover then drain and squeeze dry.

3. Chop the walnuts.

4. In a frying pan quickly sauté the garlic in olive oil until golden. Add the all the nuts and raisins, and sauté for 2 minutes.

5. Add the tomatoes to the pan, season with a little salt (keep in mind the olives may be salty) and cook over a medium heat until tomatoes soften, 4 to 5 minutes.

6. Add the olives, 2 tbsp of the herb mixture and cook, stirring to combine, then cover and set aside off the heat.

7. Meanwhile, cook the pasta. Add the pasta, cook until al dente, about 12 to 14 minutes, then drain and toss with the prepared sauce over medium heat to thoroughly combine.

8. Serve immediately.

Produced by John Fletcher at http://www.johnstastesofitaly.com