Pasta gratin with yellow cherry tomatoes and anchovies, scented with 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 datterini yellow tomatoes 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? I was inspired by the use immoderate in Sicily do tomatoes and anchovies, and if you love the Sicilian cuisine, do not waste all my SICILIAN RECIPES. And the VIDEO RECIPES SICILIANE on my YouTube channel.
The pasta with yellow cherry tomatoes gratin anchovies and marjoram is simple but not banal: I advise you to use the linguine, but also short pasta can fit. I recommend, used an intense fruity extra virgin olive oil, so that it is not dominated by the scent of marjoram. A rustic dish and easy to accomplish, perfect for a dinner with friends or a nice midnight spaghetti. Have a good day!
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
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 broken laurel and the majority.
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: anchovies will melt in hot oil.
Cook pasta in salted water, drain it al dente (storing some cooking water) and sauté it in the oil with anchovies. Add the gratin cherry tomatoes and keep everything by combining a little cooking water of the pasta. 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!
MATCHING: We suggest pairing 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. It's a dry wine, extremely fragrant, with a marked acidity and freshness that make 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.