Summer Recipes From Chef Michael Symon 3

Here’s the last recipe you need to make the Food Network’s Michael Symon and Pilsner Urquell’s summer meal. I’m a pushover for pasta, so I think this is my favorite dish. It’s a close call though, the summer tomato salad sounds pretty great too.

This recipe uses Brandywine tomatoes, that’s my favorite heirloom tomato. I always have at least one plant of Brandywine’s growing in my garden. This summer I have them growing in red and yellow.

Linguini with Heirloom Tomato, Capers, Anchovies and Chilies – Summer Recipe

1 tablespoon olive oil
1 cup brandy wine heirloom tomatoes, peeled, seeded and diced
3 cloves sliced garlic
6 salt-packed anchovies, rinsed and minced
1 teaspoon chili flakes
1 tablespoon capers, drained
¼ cup extra virgin olive oil
¼ cup sliced flat leaf parsley
1 cup toasted breadcrumbs
1 pound dried linguini

Bring a pot of salted water to a boil for the pasta. Heat the olive oil in a large sauté pan over medium heat. When the olive oil is hot, add the garlic and sweat it for two minutes, then add the chili flakes and cook for another 30 seconds. Drop the pasta in the boiling water. Add the tomatoes, capers and anchovies to the sauté pan, bring to a simmer, and cook for 2 minutes. Remove the sauce from heat and add extra virgin olive oil and parsley. Strain pasta and add directly to sauce. Toss and place in 4 bowls. Top with breadcrumbs.

Serves 4 to 6

Did you know that besides appearing on the Food Network’s “Iron Chef America,” Chef Symon also stars on “Dinner: Impossible,” he’s also made appearances on several other Food Network programs including, “The Melting Pot”, “Sara’s Secrets”, “Ready, Set, Cook” and “Food Nation”.

Here are the other two recipes in Michael Symon’s summer meal:

Spicy Tomato and Blue Cheese Soup

Tomato Salad with Red Onion, Dill and Feta