Exquisite linguine with smoked eel, cherry tomatoes and capers
- 500 g of pasta
- 1 tablespoon of butter or eel fat
- or 12 ml of olive oil
- 1 onion
- 40 grams of white raisins
- 1 tablespoon of capers
- 200 g of smoked eel
- 10 cherry tomatoes cut in half
- salt, pepper to taste
Cook pasta in a saucepan in salted water for the time indicated on the package. Put a pan on a big heat, warm it up and add butter. Cut the onion and fry it for 1 minute, add raisins, capers and cherry tomatoes and continue to fry until the tomatoes become soft. Add half of the smoked eel fillet and fry for another 10 seconds until the eel gets a flavour. Pour the pasta in a colander and put it into a frying pan. Stir, put on plates with the rest of pieces of eel and freshly ground pepper. This simple, yet delicious recipe will impress you!
Cooking time – 30 min.