This just in: seasonal eating can be boring
Do we actually want to eat tomato and basil salad three or four times a week?
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Linguine with Summer Tomato Puttanesca, Pork Belly and Cracklins
We Are Never Full
Amy and Jonny Seponara-Sills (Amy’s American, Jonny’s English) run the food blog We Are Never Full. Through recipes, anecdotes and podcasts, it chronicles their borderline obsession with food from meals made at home to travels studiously built around the search for authentic regional and national dishes from all over the world.
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1 lb. linguine, preferably durum wheat, like Garofalo
1 lb. fresh tomatoes
2-3 tablespoons non-pareils capers
1/2 large spanish onion, chopped
4-6 cloves garlic, chopped
2-4 salted anchovies (optional)
1/4 cup dry white wine
1/4 teaspoon red pepper flakes/pepperoncino
1/2 lb. fresh pork belly, top layer of fat removed, sliced into 1/2-inch slices, fat cap sliced lengthwise into 1/8-inch long slivers
kosher salt, black pepper
abundant boiling water
regular olive oil, not extra virgin
Handful fresh basil leaves (optional)
In a large sautée pan heated to medium-high, brown (and cook through) pork belly slices in its own fat. Then remove to a plate.
In a separate heavy bottomed pan, heat 1/2 pint olive oil to around 350 degrees F./180 degrees C., and introduce fat strips. Fry until golden brown and crispy.
Remove to a rack or paper towels, sprinkle with salt. Keep warm in oven until needed.
Reduce heat in sautée pan pork belly cooked in to medium, then in the rendered fat, sweat onions for 4-5 minutes until translucent.
Add garlic, anchovies and hot pepper flakes. Cook for another 2-4 minutes, stirring occasionally.
Increase heat to high for 1 minute, add wine and stir well, making sure to scrape caramelized porkiness off the bottom.
When wine has reduced by half, add tomatoes.
Stir well, bring to a boil, cover and reduce heat to medium.
Cook for 8-10 minutes, or until all tomatoes have burst and become saucy.
Add capers and almost all basil, reserving 3-4 leaves for garnish.
Add linguine to boiling water, cook for 6-8 minutes or until al dente. Add one ladle of pasta water to sauce, before adding pasta to sauce also.
Stir well to coat pasta with sauce.
Plate pasta and dress with pork belly, cracklings and reserved basil.
Related post: Marinated Fried Pork Chunks
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