Dates, Capers, and Anchovy Pasta

By Double Helping
February 24, 2014
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Dates, Capers, and Anchovy Pasta

Author Notes: This dish cooks quickly, so have all of your ingredients ready before you begin to cook. The sweetness of the dates are balanced by combining them with salty capers and anchovies and toasted nuts. Double Helping

Serves: 4

  • 16 Dates
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 tablespoons Pine Nuts
  • 1/4 cup Fresh Mint Leaves
  • 2 tablespoons Capers
  • 12 Marinated Anchovy Fillets
  • pinches Salt
  • Dried Linguine
  1. In a large saute pan over high heat, combine the olive oil and dates. When the dates begin to blister, approximately 1 minute, add the pine nuts and mint. Both the mint and the nuts will toast quickly. As soon as they do, add the capers and anchovies. Season with a pinch of salt.
  2. Add cooked linguine to the pan. Toss to evenly distribute and coat.
  3. Cook linguine al dente according to instruction on package.

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