Linguine with yellow tomatoes au gratin, anchovies and Marjoram

Pasta with yellow cherry tomatoes gratin, anchovies and Marjoram. Have you ever tried the yellow tomatoes? They're very sweet and, compared to red tomatoes, are characterized by a total absence of acidity. This makes them ideal both in savory dishes, in both sweet (take a look at my mozzarella with cherry tomatoes confit Chantilly yellow). Until some time ago were an ingredient for a few: hard to find, often used by chefs to dazzle with an unusual color. Today are easily found in large supermarkets, both fresh, both preserves. So what, Why not try them in a simple dish and solar, that brings out the sweetness in contrast with the salt of anchovies and smells of Marjoram? The dish that I propose is composed of linguine with yellow tomatoes au gratin, stir in anchovies and extra virgin olive oil and perfumed with Marjoram. A rustic dish and easy to accomplish, perfect for a dinner with friends or a nice midnight spaghetti. Have a good day!

LINGUINI WITH YELLOW TOMATO GRATIN, ANCHOVIES AND MAGGIORANA (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 400 grams of yellow tomatoes Tomatoes
  • 10 anchovies in oil
  • salt and pepper, to taste
  • breadcrumbs, to taste
  • a pinch of sugar
  • two bay leaves
  • extra virgin olive oil, to taste
  • fresh Marjoram, to taste
  • toasted sesame seeds, to taste

PROCEEDINGS

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The recipe for linguine with yellow tomato gratin, anchovies and marjoram is fast, simple and tasty: for tomatoes gratin, wash the tomatoes and cut them in half. Coat a baking sheet with parchment paper and grease it with a drizzle of extra virgin olive oil. Arrange the tomatoes on baking paper, season with salt, Sprinkle with a little sugar and bread crumbs up to cover. Topped with a drizzle of extra virgin olive oil, Add the bay leaf and chopped Marjoram.

Bake the tomatoes in static oven at 180 degrees until the tomatoes will not be slightly wilted and the grated bread golden. Set aside.

Coarsely chop the anchovies. Cover the bottom of a pan with extra virgin olive oil, heat and add the chopped anchovies: the anchovies melt into the hot oil.

Cook pasta in salted water, drain it al dente (keeping a little’ cooking water) and toss in oil with anchovies. Add the cherry tomatoes au gratin and cream all by joining a little’ of the pasta cooking water. Serve the linguine with yellow tomato gratin, anchovies and marjoram garnishing the dish with some cherry tomatoes, ground black pepper, a leaves of marjoram and the toasted sesame seeds. Bon appétit!

THE PAIRING: We suggest pairing it with a Sicilian product. “Enchantment” is a white wine, made from grapes from the vine Grecanico, product of Mount Etna from the Seal Jelmar la Fauci, at 1,200 metres of altitude. Is’ dry wine, extremely fragrant, with a distinct acidity and freshness that makes it suitable for aging in the bottle for several years. This recipe brings out the savory dish and shades, at the same time, toasted sesame notes. This wine, In fact, is matured for at least three months in new barrels and used, and from this derives a pleasant hint of wood and smoked.

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4 comments

Lisa January 4, 2017 at 13:37

Schaut das toll aus!
auch wenn ich habe gegessen grad, Krieg ich ein solches G ' lust auf dieses wunderbare Gericht!!!!
Muss sofort gelbe Tomaten kaufen!!!!!!

Reply
Ada Parisi January 10, 2017 at 12:02

Hi Lisa! Danke! Es ist eine einfache aber schmackhafte Gericht. Auch ohne die gelbe Tomaten! Glückliches neues Jahr! ADA

Reply
Elizabeth January 3, 2017 at 14:57

Thanks for the recipe and congratulations for your blog, I really like! Good 2017!! 🙂

TI/I wait on my cooking blog: blog.giallozafferano.it/dolcisalatidielisabetta/

Reply
Ada Parisi January 7, 2017 at 10:42

Thank you for your attention, Elizabeth. Happy new year to you. ADA

Reply

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