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  • SALSA ALLA CAPRICCIOSA

    Salsa alla Capricciosa

    Servings: 12 servings
    Calories: 111kcal
    Author: Lidia Matticchio Bastianich
    This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine, tossing the cooked pasta with half the sauce and some Grana Padano cheese, serving the rest of the sauce on top and passing more cheese.
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    Ingredients

    • 10 slices bacon (or 6oz guanciale) sliced
    • 2 tbsp olive oil
    • 2 large onions sliced
    • 9 cloves garlic crushed
    • 24 whole pepperoncini stemmed, seeded, coarsely chopped
    • 4 28 oz cans peeled San Marzano tomatoes
    • 1/2 tsp salt

    Instructions

    • Cook bacon (or guanciale) in oil in a Dutch oven over medium heat until lightly browned, 5 to 7 minutes
    • Add onions and garlic and cook, stirring, over medium heat until very soft, about 10 minutes
    • Add pepperoncini, tomatoes and salt.
    • Simmer, stirring occasionally and breaking up the tomatoes with a wooden spoon, until thick and saucy, about 1 hour, reducing the heat as necessary to maintain a simmer
    • Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months

    Nutrition

    Calories: 111kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 220mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.2mg

  • LINGUINI WITH WHITE CLAM SAUCE

    Linguini with White Clam Sauce

    Servings: 4 people
    Print Recipe

    Ingredients

    • 2 6oz cans whole clams juice reserved
    • 1 6oz can chopped clams juice reserved
    • 1 lb linquini
    • 8 cloves garlic chopped
    • 3/4 cup parsley chopped
    • 1 tsp dry oregano
    • 1 tsp dry thyme
    • 8 filet anchovies chopped
    • 2 tbsp pecorino romano finely grated
    • 1/4 cup olive oil
    • 1/2 cup white wine dry
    • 1 tsp crushed red pepper
    • salt to taste
    • pepper to taste

    Instructions

    • add oil, garlic, anchovies, red pepper, thyme, oregano to pot over medium heat
    • when anchovies fall apart, add cheese (if using) add wine, clams, clam juice
    • reduce sauce a bit – like 10 minutes
    • boil linguini until al dente – transfer to clam sauce along with 1/2 cup of pasta water
    • add parsley, add finishing olive oil (1 tbsp or so), salt & pepper
    • toss pasta in sauce, serve