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20 minute Fresh Tomato & Zucchini with Linguine

Apr 9, 2018 · 14 Comments

Springtime calls for simple meals with seasonal ingredients. Enter this 20-minute meal with a fresh tomato sauce and grilled zucchini served over a bed of linguine.

I wrote some months ago that “culture and food are tied together as life and breath are tied together, and for the simple reason that culture finds no more universal expression of itself than in how people sustain themselves. It is an encapsulation of ‘home,’ both metaphorically and physically, showcasing not only the ingredients a people have access to, but also how they interpret those ingredients.”

I went on to explain how even when available ingredients overlap, interpretations on those ingredients can still manifest quite differently, and how that’s where the beautifully subtle differences in what we call ‘gourmet’ can arise.

Naturally, all of that was in reference to, of all things, eggplants – and specifically to caponata, and how the peasant food interpretation of eggplant that I grew up with has, like grizzle bones, been placed atop a proverbial pedestal of ‘authentic gourmet’ cooking. I suppose it was with that seed planted in my mind that I picked up a few cans of caponata some weeks ago. I’m going to admit that I was very pleasantly surprised. However, it had more the consistency of a thick, overly chunky ‘sauce’ than a caponata. Naturally, that got to me to thinking – why not transform this admittedly delicious canned variety of the eggplant dish into what it already rather resembles, a sauce?

Needless to say, that’s exactly what I did, and precisely where today’s recipe comes in.

Of course, you can use homemade caponata in place of a canned variety, but honestly, there’s really no need to go through such trouble for today’s purposes since a quality brand variety will suffice more than admirably.

To start things off, heat a large cast iron frying pan, and place the sliced onion in the pan – dry – until the onions get a nice char. After that, add in the diced tomatoes, and toss. You want the tomatoes to soften slightly, and then add in about a tablespoon of oil and the garlic. Toss again, and then add in the anchovies and the capers. Carefully mash the anchovies with a fork to incorporate them into the sauce. This also releases the juices from the anchovies early on to further incorporate the flavor into the sauce.

At this point, add in the caponata, then fill the can with water, swish it about, and add that to the sauce as well. Give the sauce another couple of tosses and add in the spices listed below.

Let the sauce simmer over a gentle heat for a few minutes, and then add in the wine and let the sauce simmer for a few more minutes, and then taste for seasonings and adjust to your preference.

In a separate dry frying pan and allow the sliced zucchini to char – similar to the onions earlier. Then transport the zucchini wedges into the sauce. Then prepare your pasta as directed and lift the pasta into the sauce.

Living the Gourmet

Yields 4

20 minute Fresh Tomato & Zucchini with Linguine

5 minPrep Time

15 minCook Time

20 minTotal Time

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5 based on 1 review(s)

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Ingredients

  • 2 large tomatoes – diced
  • 1 sweet onion – sliced
  • 4 – 5 cloves of garlic – chopped
  • 2 ½ oz. can of anchovies with capers
  • 3 zucchinis’ – sliced with skin
  • 7 oz. can of caponata
  • 7 oz. of water
  • ¼ cup red wine
  • ½ tsp. red pepper flakes
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 1 ½ tsp. dried oregano
  • Olive oil for drizzling
  • 1 lb. of your favorite pasta
  • Romano cheese for grating

Instructions

  1. Heat a large cast iron frying pan and place the sliced onion in the dry pan to get a nice char to them.
  2. Once that is achieved, add in the diced tomatoes and toss; allow the tomatoes to soften, then add in a tablespoon of olive oil and the garlic.
  3. Add in the can of anchovies with capers. Gently mash the anchovies with a fork to incorporate into the sauce that is coming together.
  4. Add in the can of caponata, then fill the can with water and swish around and add to the sauce.
  5. Once again, give a toss to the sauce and add the spices.
  6. Let the sauce simmer on a gentle heat for a few minutes then add the wine and once again, let the sauce simmer on a gentle heat. Taste for seasonings.
  7. In a separate place the zucchini wedges in a dry pan and allow to get a nice char on each one.
  8. Lift the charred zucchini wedges into the sauce as they are done.
  9. Prepare the pasta as directed.
  10. Lift the pasta into the sauce.
  11. Serve with a drizzle of olive oil, grated cheese and a dash of red pepper flakes.
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https://livingthegourmet.com/2018/04/20-minute-fresh-tomato-zucchini-with-linguine.html

Then serve with a drizzle of oil, a dusting of cheese, some red pepper, and just like that you’ve got a delicious plate of “gourmet” pasta.

Enjoy with Love!

More from my site

  • Linguine with Fresh Sauce and Portofino TunaLinguine with Fresh Sauce and Portofino Tuna
  • Zucchini FettuccineZucchini Fettuccine
  • Linguine PuttanescaLinguine Puttanesca
  • Grilled Shrimp Kabobs with Fresh Tzatziki SauceGrilled Shrimp Kabobs with Fresh Tzatziki Sauce
  • Spring Linguine with Blistered Tomatoes & BasilSpring Linguine with Blistered Tomatoes & Basil
  • Fresh Tomato & Anchovy Sauce with Spaghetti {featuring Segura Viudas Estate Sparkling Wines}Fresh Tomato & Anchovy Sauce with Spaghetti {featuring Segura Viudas Estate Sparkling Wines}
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Pasta & Noodles 20 minute meals, fresh sauce, italian, linguine, pasta, seasonal, spring, zucchini

Reader Interactions

Comments

  1. gloria says

    09/04/2018 at 10:47 pm

    Just beautiful and delicious recipe Catherine! xo
    Reply
  2. [email protected]'s Recipes says

    10/04/2018 at 4:25 am

    A comforting and very tasty weekday meal!
    Reply
  3. Big Daddy Dave says

    10/04/2018 at 9:41 pm

    Catherine, This looks pretty good for a vegetarian entree. I do like zucchini and the cheese and spices kick it up a notch. Take Care, Big Daddy Dave
    Reply
  4. Adriana Lopez Martin says

    24/04/2018 at 3:42 am

    Yummy you got me at 20 minutes and at pasta! Who doesn't love a nice pasta with marinara and seasonal veggies. This is a must weekly dinner.
    Reply
  5. Karyl Henry says

    24/04/2018 at 11:24 am

    I've never cooked with anchovies, but I know it adds an undercurrent of delicious flavor to so many dishes. This dish looks very simple and comforting, I'm going to pin this to try very soon
    Reply
  6. Wajeeha says

    24/04/2018 at 11:33 am

    This looks super delicious for a nice light summer lunch...love zucchini!
    Reply
  7. Marisa Franca @ All Our Way says

    24/04/2018 at 8:16 pm

    This is one dish that's loaded with flavor!! Some people balk at using anchovies in their cooking but we think it adds a pleasant briny taste. The zucchini looks like they're sautéed perfectly -- just the way we like them. What a great weeknight meal.
    Reply
  8. Michelle says

    24/04/2018 at 10:55 pm

    I love the simplicity of this dish, I plan to use fresh zuchinni, tomatoes and corn from my garden this summer.
    Reply
  9. April says

    25/04/2018 at 2:44 am

    This looks so delicious! But where can I find anchovies and capers in a jar. I would love to try this out!
    Reply
  10. Sandhya Ramakrishnan says

    25/04/2018 at 3:36 am

    This is such a perfect recipe for week night dinner. 20 minutes and this has all my favorite ingredients put together as one meal. Can't wait for summer to get sooner.
    Reply
  11. Claire says

    25/04/2018 at 12:51 pm

    I made this last night for dinner and my hubby has been raving about it ever since. SO THANK YOU!!!! The flavors were amazing and it was so easy to make. Definitely adding this to our monthly rotation :D
    Reply
  12. Calleigh K says

    25/04/2018 at 3:20 pm

    I love quick recipes and this one takes 20 minutes. Very comforting food for weeknight dinner, yes please.
    Reply

Trackbacks

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