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Pasta with yellow cherry tomatoes and anchovies

by Ada Parisi
5 min read
Pasta con pomodori gialli, alici e maggiorana

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!

Pasta con pomodori gialli, alici e maggiorana


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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.

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Lisa January 4, 2017 - 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!!!!!!

Ada Parisi January 10, 2017 - 12:02

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

Elizabeth January 3, 2017 - 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/

Ada Parisi January 7, 2017 - 10:42

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


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