Saturday, September 11, 2010

Symon's Linguine with Heirloom Tomato, Capers, Anchovies, and Chile

On a day like today, I thought we could all benefit from a picture of the one and only super smiley Iron Chef Michael Symon. This is a guy who really knows how to enjoy himself. His smile. His laugh. It's infectious. Doesn't he look like he would be fun to have around in the kitchen?

Imagine this. Michael Symon is standing in your kitchen. He's making his recipe for egg yolk pasta dough which contains nine egg yolks. (You know that's some delicious pasta). You smell breadcrumbs toasting on the stove and you see colorful summery heirloom tomatoes, lots of sliced garlic, deliciously salty and briny capers, and anchovies. Could it get any better? After all, isn't pasta the way to anyone's heart?

Yes. I'm convinced that pasta is the way to anyone's heart. Man, woman, child, and maybe even the family dog. If you aren't lucky enough to find Chef Michael Symon in your kitchen, then this recipe for Linguine with Heirloom Tomato, Capers, Anchovies, and Chile is the next best thing. You're really not settling for less, right? One doesn't settle for pasta. Pasta is so much more than a consolation prize.

Linguine with Heirloom Tomato, Capers, Anchovies, and Chile
Adapted from Live To Cook by Michael Symon
Serves 4-6
Kosher Salt
1 cup dried bread crumbs, preferably homemade
1 tablespoon olive oil (I used one teaspoon)
3 garlic cloves, sliced (I say goodfellas thin)
1 teaspoon crushed red pepper flakes (I say live a little and add some more)
Egg Yolk Pasta Dough or one pound storebought linguine
1 large brandywine heirloom tomato, peeled, seeded, and diced (1 cup)
6 salt-packed anchovies, filleted, and minced
1 tablespoon salt-packed capers, rinsed and patted dry (I used 2 tablespoons)
1/4 cup extra-virgin olive oil (I used 1/8 cup)
1/4 cup sliced fresh flat-leaf parsley leaves

Bring a pot of water to a boil for the pasta and add salt until it tastes seasoned. Toast the bread crumbs in a dry skillet over medium heat, tossing as needed, until lightly browned, about 3 - 4 minutes. Remove from heat.

Heat the olive oil in a large saute pan over medium heat. When the oil is hot, add the garlic and sweat it for 2 minutes. Add the red pepper flakes and cook for another 30 seconds.

Drop the pasta in the boiling water and cook until al dente, about 2 minutes for homemade.

Meanwhile, add the tomato, anchovies, and capers to the saute pan, bring to a simmer, and cook for 2 minutes, or until the tomato has released its juices and the anchovies have melted into the sauce. Remove the sauce from the heat and add the extra-virgin olive oil and parsley.

Strain the pasta and add it directly to the sauce. Toss well before dividing among four bowls. Top with the bread crumbs.

Absolutely delicious! How could it not be? Fresh, summery, salty, spicy, light and totally addictive. I used regular store-bought pasta and reduced the olive oil for sauteing from 1 tablespoon down to 1 teaspoon. Instead of adding in 1/2 cup olive oil at the end, I reduced it down to 1/8 cup. This reduced amount of olive oil was more than enough. I would have loved to have made Symon's egg yolk pasta, but it's not really in the cards for me since I've been watching what I'm eating. Using the store-bought pasta helped to make this recipe healthier. If you're scared of anchovies, don't be. I like to use anchovy paste in place of real anchovies. All you need is 1/2 teaspoon anchovy paste in place of 2 whole anchovies. For this recipe I used 1-1/2 teaspoons anchovy paste. I didn't even tell my daughter or husband. They didn't notice - at all!

This is my submission to this round of Symon Sundays hosted by the lovely Ashlee of Veggie by Season.

I'm also submitting this pasta to the wonderful Brenda of Brenda's Canadian Kitchen for her Cookbook Sundays roundup.


  1. Mega gorgeous! Pasta is SO not a consolation prize. In fact, for me, it's often the headliner!

    I'm getting a life-sized cardboard cutout of Symon to put in my kitchen. I'm not sure if that would make my mindless ramblings and uncontrolled imagination more or less creepy.

  2. Your pasta turned out just fabulous looking! I'm sure Michael would be a fun guy to have around :)

  3. OH MY..this sounds so delicious and I'm starving right now too. I know it's late and I'm up getting the last of the tomatoes canned for 2010!

    I've seen so many recipes from Michael Symon lately and all look intensely good!

  4. I love this. Simple but strong flavours. How could this not be absolutely delicious!?
    Have a great day daaaaaaaaaahling.
    *kisses* HH

  5. Kim, every time I see a picture of Michael he has a huge smile on his face. He does seem like such a fun guy, doesn't he? I love the photos of your pasta, it looks fabulous and you're so right about anchovies. I never thought I liked them but I actually do. A lot. Thank you so much for linking this great recipe up to my Cookbook Sundays and have a great day!

  6. Are you and Joanne the same person? ha ha

    Both of you did this dish justice! I'd devour this plate, Kim, anchovies and all.

  7. We loved it too - looks delicious! I love that you are a double the chilies and capers sort of gal. ☺

  8. It's always fun to see chef's who like to have tons of fun in the kitchen--I've found that having fun yields the best dishes!! In this case, it looks like that hold true as well!

  9. This pasta sounds delicious! I'm with you on chef Symon, his laugh cracks me up every time I hear it. He is one of our favorites to watch on foodnetwork :o)

  10. I think it was his laugh, and general happy disposition, that attracted me to him from the beginning. Of course now his recipes are what keep me so dedicated! I loved this dish - and yours looks fantastic!

  11. You are so right - this dish ha something from all the tasting groups. And the smile is infectious. And it looks like you made it picture-perfect. I must get a hold of one of his books!

  12. Pasta is the way to my heart. Finish the meal off with something chocolate and I'll be your very bestest friend!

    This looks like a great summer dish. Lovin' the toasted breadcrumbs.

  13. You can never have too many capers! The pasta looks delicious--full of my favorite flavors.

  14. We are totally on the same page here! I made linguine with clams last night. Haven't gotten the photos yet but as soon as I saw your post about pasta - I was in! I love pasta and am afraid Doug will be getting sick of it!

  15. You sold me. This does sound delicious and you're right, it could win anyones heart. Thanks for the recipe, I'm making it this week!

  16. I've been watching Symon on the Cooking Channel. He has a lot of energy, and he is a creative culinary genius. He so deserves to be an Iron Chef! This looks simple, but it's been kicked up with a lot of flavor. Such a pretty dish, Kim.

  17. I can imagine enjoying a glass of wine with him (smile). Wow is he cute, This was the guy that Kitchen Witch said Paula Deen was flirting with big time. I can see why!

    The pasta dish looks really good.

  18. Yum, this looks delicious. So light, yet filling. Great way to use up the last of the pretty tomatoes in my garden!

  19. Kim, that is like my kind of dream dinner - with fresh tomatoes now seeming like a reality for me in just another couple of months this is definitely on my list. Wow, I'd love to try that pasta made with 9 egg yolks - to die for!

  20. oh he is cute, and wow what a fab pasta, hope your well Kim Rebecca

  21. That's such a cute photo of him, isn't it?
    And you're right, his laugh IS infectious.
    I've come to expect the best from his recipes and this is no exception. I love the flavors!

  22. Looks delicious! I love capers! Yes, Michael Symon does look like so much fun. ;)

  23. Oh wow that does look delicious, sounds so simple, but looks so complicated, I do love Italian food. :)

    I could eat a plate of that, right now. Have only recently got Food Network on TV here, enjoyed the Iron Chef episode with Jamie Oliver and Gennaro Contaldo, against Chef Vetali I think it was. Great TV.


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