6 PRIMI PIATTI PER FERRAGOSTO BUONISSIMI

Cook linguine in a large pot of salted boiling water until al dente, about 8-10 minutes.

While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and red pepper flakes to the skillet; sauté until fragrant, about 1 minute.

Add halved cherry tomatoes, diced zucchini, and bell pepper to the skillet; cook until vegetables are tender, about 5-7 minutes.

Pour in white wine and let it simmer for 2-3 minutes until slightly reduced.

Stir in black olives, capers, and fresh basil; cook for another 2 minutes.

Drain the linguine, reserving some pasta water, and add it to the skillet.

Toss the pasta with the sauce, adding reserved pasta water as needed to loosen.

Season with salt, black pepper, and lemon juice to taste.

Serve hot, garnished with grated parmesan cheese and additional fresh basil.

Spice Level:

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