This is a variation on Italian pasta salad with long noodles,
and is surprisingly lovely eaten cold. Serve it with a good
sprinkling of parmesan, as you would hot pasta.
300 gmdried tagliolini or linguine80 ml (1/3 cup)extra-virgin olive oil3Roma tomatoes, seeds removed, finely chopped¼ cup eachfinely chopped flat-leaf parsley and basil4anchovy fillets, finely chopped1golden shallot, finely chopped1 tbspdrained capers preserved in vinegar, finely choppedTo serve:finely grated parmesan
Cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, then refresh under cold running water, drain well. Transfer to a large bowl, add 1 tbsp olive oil and toss to coat well. Set aside.
Meanwhile, combine remaining ingredients in a bowl. Season to taste, then add to pasta and toss to combine. Serve cold, scattered with parmesan.