Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse capers in a sieve and transfer to a small bowl. Cover capers with water by about 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop. | 2. Cook onion, cut sides down, and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, 3 minutes. | 3. Add capers and cook, stirring occasionally, 5 minutes. | 4. Remove and discard garlic and onion. Add canned and cherry tomatoes and cook, stirring occasionally, 3 minutes. | 5. Stir in mint and pepper, then reduce heat to low and simmer, covered, stirring occasionally, 1 1/2 hours. | 6. Shortly before sauce is done, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve about 1 cup cooking water, then drain pasta. Add pasta to sauce and cook over high heat, tossing, 10 to 15 seconds. If pasta seems dry, add a few tablespoons reserved cooking water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caper salt	6	tablespoons	packed	302.6007	0.0	67.3202	1.7
red onion	1	halved		-	-	-	-
garlic clove	3		smashed	302.6007	0.0	67.3202	1.7
extra virgin olive oil	1/3	cup		302.6007	0.0	67.3202	1.7
tomato	3		canned chopped	186.2069	41.2894	9.7151	1.6192
cherry tomato	12		quartered	302.6007	0.0	67.3202	1.7
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
linguine	3/4	lb		302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.