- 500g linguine or other pasta of your choice
- 1 tbsp cow or eel butter or 12 ml olive oil
- 1 onion
- 40g sultana raisins
- 1 tbsp capers
- 200g smoked eel, cut into small pieces
- 10 cherry tomatoes, halved
- Pepper to taste
Preparation and cooking time - 30 minutes
Cool the pasta in salted boiling water according to the instructions on the packet. Place a skillet over high heat and add the butter. Sauté the onion for 1 minute. Add the raisins, capers and cherry tomatoes and sauté until the cherry tomatoes are softened. Add half of the eel and sauté for 10 seconds to release its aroma.
Drain the pasta and add it to the pan. Mix well and serve on individual plates sprinkled with the remaining eel and freshly ground pepper.