Recipe: Linguine ala Zingara (Gypsy Sauce)

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Kim

Linguine ala Zingara (Gypsy Sauce)
Sauce should be prepared in the time it takes for the
pasta water to boil. Do not overcook! You can also add peppers, olives and mushrooms to the sauce.

Serves 4

1 lb. linguine, al dente
1 cup olive oil
1 cup dry white wine
1 can anchovies with oil from can
3 cloves garlic, smashed
1 hot pepper, thinly sliced
1 medium onion, thinly sliced
3 medium tomatoes, thinly
sliced
5 basil leaves
1 Tbsp. oregano
3 grind fresh pepper
grated cheese to taste

In frying pan saute oil, anchovies and garlic for 1 minute. Add hot pepper and onion; saute until onion is translucent. Add tomatoes, oregano, pepper and white wine. Simmer for about 5 minutes.

Pour entire mixture over linguine. Add basil leaves. Toss and serve with grated cheese.