Linguine with Pine Nuts Olives and Yellow Tomato
Few ingredients, but fresh and genuine, for a classic dish that will appeal to everyone. If you have never used yellow datterini and do not know their exquisite sweetness, well, it's time to prepare this delicious dish. Now I do not want to play the part of the presumptuous, much less that of the parochial, but let's face it, the tomato that is born on the slopes of our glorious volcano has no equal. Its balanced taste, tending to sweet rather than the typical acidulous of tomatoes, and the low water content in the pulp make it perfect for the preparation of sauces that are transformed, with this portent of nature, into real creams. And these characteristics, those of sweetness and creaminess, are even more accentuated in the yellow variant. Not to mention the fact that it keeps so long to make it unique among all fruit and vegetable species. In short, if you are not lucky enough to have been born in the shadow of Vesuvius, it would be worth getting down here simply to enjoy the joy of a this linguine with fresh tomatoes.
Ingredients
320 g linguine250 g red and yellow tomatoes50 g basil60 g grated Parmigiano Reggiano20 g grated Pecorino cheese2 cloves of garlic75 ml extra virgin olive oil10 g pine nutsolives to tastecoarse salt
Preparation
Peel the garlic cloves and crush them. Wash the basil, dry the leaves with a kitchen towel and transfer them to a food processor together with the pine nuts, Parmesan, Pecorino cheese, garlic cloves and coarse salt. Blend briefly, several times, adding 65 ml of oil flush. Blend until you get a creamy and homogeneous pesto. Wash the cherry tomatoes, cut them in half and put them in a pan together with a pinch of salt and 10 ml of oil. Cook for about 5 minutes, stirring with a wooden spoon. Bring plenty of lightly salted water to a boil and cook the linguine al dente. Drain al dente and transfer them to the pan together with the cherry tomatoes and stir. Add the pesto and olives, let it flavor 2-3 minutes over low heat. Transfer to individual dishes and serve.
Few ingredients, but fresh and genuine, for a classic dish that will appeal to everyone. If you have never used yellow datterini and do not know their exquisite sweetness, well, it's time to prepare this delicious dish. Now I do not want to play the part of the presumptuous, much less that of the parochial, but let's face it, the tomato that is born on the slopes of our glorious volcano has no equal. Its balanced taste, tending to sweet rather than the typical acidulous of tomatoes, and the low water content in the pulp make it perfect for the preparation of sauces that are transformed, with this portent of nature, into real creams. And these characteristics, those of sweetness and creaminess, are even more accentuated in the yellow variant. Not to mention the fact that it keeps so long to make it unique among all fruit and vegetable species. In short, if you are not lucky enough to have been born in the shadow of Vesuvius, it would be worth getting down here simply to enjoy the joy of a this linguine with fresh tomatoes.
Ingredients
320 g linguine
250 g red and yellow tomatoes
50 g basil
60 g grated Parmigiano Reggiano
20 g grated Pecorino cheese
2 cloves of garlic
75 ml extra virgin olive oil
10 g pine nuts
olives to taste
coarse salt
Preparation
Peel the garlic cloves and crush them. Wash the basil, dry the leaves with a kitchen towel and transfer them to a food processor together with the pine nuts, Parmesan, Pecorino cheese, garlic cloves and coarse salt. Blend briefly, several times, adding 65 ml of oil flush. Blend until you get a creamy and homogeneous pesto. Wash the cherry tomatoes, cut them in half and put them in a pan together with a pinch of salt and 10 ml of oil. Cook for about 5 minutes, stirring with a wooden spoon. Bring plenty of lightly salted water to a boil and cook the linguine al dente. Drain al dente and transfer them to the pan together with the cherry tomatoes and stir. Add the pesto and olives, let it flavor 2-3 minutes over low heat. Transfer to individual dishes and serve.
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