Last week a friend of mine gave me a jar of yellow cherry tomato
(known as Sun Gold cherry tomato- a sweet, sligthly tannic variety of cherry tomato) as a present for my birthday and I decided to try the recipe of the linguine with yellow cherry tomato, basil and pecorino. The result was delicious! I am happy to share the recipe with you and try to bring you a bit of sun from Sorrento with the hope to meet you all very soon at Sant'Anna. In the meantime if you want to practice your italian please contact me at email@example.com
to learn more about the online italian lessons https://www.sorrentolingue.com/it/italian-online-classes.php
with our fab teachers Domenico, Nunzia, Bianca and Giorgia!
4 spoons extra-virgin olive oil
1 jar of Sun Gold cherry tomatoes
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
6 ounces linguini or spaghetti, or bucatini
3/4 cup grated Pecorino or Parmesan
fresh basil leaves
Heat the spoons of oil in a large skillet over medium heat.
Add tomatoes, garlic, and red pepper, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes.
Press down on tomatoes to release their juices.
Remove pan from heat and set aside.
Boil water, add salt, pasta and cook, stirring occasionally.
Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1 cup pasta water.
Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta.
Add basil, and serve with pecorino.