How to prepare pasta with yellow cherry tomatoes and anchovies at home: a quick and tasty first course perfect for a last minute spaghetti

The recipe of today is one amazing e fast pasta with gratin yellow cherry tomatoes and anchovies, scented with marjoram. Have you ever tried yellow tomatoes? I used the fresh ones, but there are also types of whole yellow cherry tomatoes in jars or purees.

How to combine and use yellow tomatoes in the kitchen

I Yellow cherry tomatoes are very sweet e, compared to red tomatoes, and are characterized by a total absence of acidity. They have firm flesh and a thick skin that makes peeling them easy. This makes them ideal both in savory dishes, both in creative sweet recipes, from jam to refined desserts such as CHANTILLY CREAM OF BUFFALO MOZZARELLA WITH CANDIED YELLOW TOMATOES.

In the kitchen they are very versatile and pair well with fish and vegetables: I personally prepare a phenomenal one PASTA WITH CLAMS AND YELLOW TOMATOES, with a totally different taste from the classic spaghetti with clams.

Main types of yellow cherry tomatoes

Among them main typologies that you can find on the market there are Date tomatoes, perhaps the most common, il Yellow Piennolo tomato which comes directly from Vesuvius, also suitable for drying and drying Sicilian yellow cherry.

Yellow tomatoes can also be made confit or used raw, for example on pizzas or in delicious salads. Until some time ago i yellow datterini tomatoes they were an ingredient for a few: difficult to find, often used by chefs to dazzle with an unusual color.

Today are easily found in large supermarkets, both fresh, either in whole preserves or in the form of puree. And then, 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 also like Sicilian cuisine, Don't lose all mine SICILIAN RECIPES. And the VIDEO RECIPES SICILIANE on my YouTube channel.

Pasta with yellow cherry tomatoes and anchovies: an easy but not banal first course

The pasta with au gratin yellow cherry tomatoes, anchovies and marjoram is simple but not trivial: I recommend you use the Linguine, but also short pasta can fit. Listen to me, use a 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 one spaghetti midnight. Have a good day!

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

Portions: 4 Preparation: 15 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 2 voted )

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Ingredients

360 grams of spaghetti or linguine

400 grams of yellow tomatoes Tomatoes

10 anchovies in oil

salt and pepper

grated bread

a pinch of sugar

two bay leaves

extra virgin olive oil

fresh marjoram

toasted sesame seeds

Procedure

 

FOR GRATINATED TOMATOES - The recipe for linguine with yellow tomato gratin, anchovies and marjoram is fast, very simple and tasty: for tomatoes gratin, wash the cherry 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 cherry tomatoes on the baking paper, salt, Sprinkle with a little sugar and bread crumbs up to cover. Topped with a drizzle of extra virgin olive oil, Add the chopped laurel and the 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.

 

FOR THE ANCHOVY FUND - Coarsely chop the anchovies. Cover the bottom of a pan with extra virgin olive oil, heat and add the chopped anchovies: The anchovies will melt in the hot oil.

FOR COOKING PASTA - Cook pasta in salted water, drain it al dente (keeping a little cooking water) and jump it into oil with anchovies. Add the cherry tomatoes and stir everything by adding a little cooking water of the pasta.

Serve the linguine with yellow tomato gratin, anchovies and marjoram garnishing the dish with some cherry tomatoes, freshly ground black pepper, a leaves of marjoram and the toasted sesame seeds. Bon appétit!

Note

Combination: We suggest combination 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 is a dry wine, extremely fragrant, With a marked acidity and freshness that make it suitable for refining in the bottle for several years. This recipe brings out the savory dish and shades, at the same time, toasted sesame notes. This wine, Indeed, is matured for at least three months in new barrels and used, and from this derives a pleasant hint of wood and smoked.