Linguine with tomatoes and cherries

Preparation

1. 1
   Step 1

   Wash 200 g of cherries, pit them, and cut them into quarters.

2. 2
   Step 2

   In a bowl, combine the cherries with 1/2 teaspoon of sugar and a pinch of salt. Let macerate for 20 minutes.

   Timer · 20 min
3. 3
   Step 3

   Score 2 tomatoes with a shallow X and blanch them in boiling water for 30 seconds.

   Timer · 1 min
4. 4
   Step 4

   Drain the tomatoes and immediately immerse them in cold water to stop the cooking process.

5. 5
   Step 5

   Peel the tomatoes, cut them into quarters, remove the seeds, and dice them.

6. 6
   Step 6

   Season the diced tomatoes with 1 tablespoon of soy sauce, a drizzle of extra virgin olive oil, salt, and fresh basil.

7. 7
   Step 7

   Cook 180 g of linguine in plenty of lightly salted boiling water.

   Timer · 10 min
8. 8
   Step 8

   Drain the pasta al dente and add it directly to the bowl with the marinated tomatoes.

9. 9
   Step 9

   Add the macerated cherries to the pasta, mix everything well, and serve immediately.