Linguine all'Arrabiata à la Dubrovskis

My uncle came visiting and showed us how to enjoy the summer. He also prepared this special dish. You can use any kind of pasta for it, but he used Linguine. Arrabiata means that the sauce has some kick to it. As my uncle cannot eat fresh pepper or chili, he used some paprika and cayenne spice. He also used caperns and olives that  tasted deliciuos. Instead of the big caperns you can also use the smaller bite-sized ones :)


  • Oil
  • 2 Onions - chopped
  • 3-4 cloves Garlic - chopped
  • 200g Caperns
  • 200-300g Olives (green and black)
  • 2 cans Tomatoes (diced)
  • 1 tablespoon Tomatopaste
  • 2 tablespoon fresh Rosemary - finely chopped
  • 2 tablespoon fresh Basil - finely chopped
  • pepper, salt, cayenne pepper, paprika to taste
  • 500g Linguine pasta
  • 100g Parmegiano Reggiano cheese - grated
  • 1 Baguette


  1. Start with heating up the oil. Sautée the garlic for 1 min, be careful that it doesn't get brown and bitter. Add the diced onions and sautée for 3-4 min. Add the olives, cook for 3 min, then add the caperns and cook for another 3 min.
  2. Now, add the tomato sauce and bring to a rapid boil. Let boil for 5-10 min. 
  3. In the meantime, boil salted water for the linguine. Add the pasta into the boiling water and cook for 9-11 min.
  4. Finish the sauce with the tomato paste and the fresh herbs (rosemary and basil). Stir and spice to taste with pepper, salt, cayenne pepper and paprika. Let cook for 1 more minute.
  5. Drain the pasta. Mix the linguini with the sauce. 
  6. Serve with parmesan and baguette. 

Need for speed - I accepted the challenge!

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