Caesar Pasta with Baby Romaine and Parmesan
Recipe created by Rori Trovato
The Caesar salad originated in Mexico, and this pasta dish in Italy, but somehow the two cultures came up with the same ingenious discovery—it's delicious!
Servings: Serves 4
  • 1 cup seasoned croutons
  • 2 tablespoons sea salt
  • 1 pound linguine
  • 1/4 cup extra-virgin olive oil
  • 4 to 6 anchovy fillets (more or less, according to your taste), minced
  • 1 tablespoon capers , rinsed and dried
  • 3 whole cloves garlic , minced
  • 12 heads baby romaine or 3 heads regular romaine , tough bases removed, cut into fourths crosswise (about 3-inch pieces)
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup lemon juice
  • 1/2 cup freshly grated Parmesan , plus additional for table
  • Salt and freshly ground pepper
  • Directions
    In a food processor, pulse croutons into large crumbs. Set aside.

    Bring a large saucepan filled with water to a boil. Add sea salt. Cook pasta according to package directions. Strain, and reserve 1/2 cup pasta water.

    Meanwhile, in a large sauté pan over medium-high flame, heat olive oil. Add anchovies and capers and sauté 2 to 3 minutes. Add garlic, lettuce, cracked pepper and lemon juice. Sauté just until lettuce wilts, about 1 minute. Stir in cooked linguine and Parmesan; if dry, add reserved pasta water. Season with salt and pepper to taste. Divide into individual pasta bowls and top with bread crumbs.


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