Linguine with black olives, capers and walnuts: a drainer for tight spaces

I’ve had many kitchens in my life. The cozy warm kitchen I grew up with, the mess of a dorm room kitchen  (if you could call it a kitchen) and my beautiful, sprawling, well designed kitchen of today. But the one I really have the most delicious memories of was my cramped, 2X4 kitchen in Manhattan fresh out of grad school. I loved it so much because it was a triumph each time I prepared a gourmet meal for all those eligible young New York men (ok.. So there were not a ton of them). I amazed myself as I churned out one glorious dish after the other in a closet of a space. Turned out, I learned that I am a pretty good organizer and throw me a kitchen situation, I think I can handle just about anything.

One tool I could have used back in the early 80’s was an ingenious device that’s available to all those who struggle with kitchen space. A strainer that sits deftly and securely across your sink as you go about the chores of straining, washing and temporary storage would have made my teensy NY kitchen complete. For sinks that simply cannot accommodate strainers, this one that I found by the German manufacturer Kuchenprofi is sturdy and stable and stretches well over any sized sink to add another work space.

Sure, you could purchase a pasta insert for your pasta pot, but then there is the problem of storage again for a tight kitchen. Why not just leave the Kuchenprofi strainer sit over the sink and use not only to drain pasta, but to toss berries in one layer, wash all fruits and vegetables and keep them draining until prep time begins?

Believe me, it’s not the size of your kitchen that will make you a better cook. It’s nice, but tools like this sink strainer is what turns an awkward kitchen into a chef’s paradise.

www.kuechenprofi.de

LINGUINE WITH BLACK OLIVES, WALNUTS AND CAPERS
6-8 servings

6 anchovy filets
½ cup coarsely chopped walnuts
2 Tbsp drained capers, preferably large ones
1 cup pitted black olives, preferably Gaeta (Note from Olga: I could not find these, so used Kalamata)
6 quarts water
salt
1/4 cup olive oil
3 garlic cloves, peeled
½ cup minced parsley
1 pound linguine

1. Cut the anchovy filets into small pieces. Chop the olives coarsely.

2. Bring the 6 quarts of water to a boil. Add the salt.  Meanwhile, place the oil in a pan over medium heat and add the garlic and saute gently for about 10 minutes. Add in the walnuts and toast for 2-3 minutes. Add the capers, and olives and a ladleful of the cooking water. Add the parsley.

3. Add the pasta to the boiling water and cook until al dente.

4. Add the anchovies to the olives and capers. Mix well, pressing down on the anchovies until mashed.

5. Drain the pasta and immediately add the olive sauce and toss to mix.

All photographs and recipe testing courtesy of Olga Berman (Mango & Tomato)