Linguine with tomatoes and cherries
by Tavolino
A bold and original summer first course that plays on the contrast between the sweetness of the cherries, the savoriness of the soy sauce, and the freshness of the marinated tomatoes.
Ingredients
- Linguine 180 g
- Tomatoes 2
- Cherries 200 g
- Sugar 1/2 teaspoon
- Soy sauce 1 tablespoon
- Basil to taste
- Salt to taste
- Extra virgin olive oil to taste
Preparation
- 1
Wash 200 g of cherries, pit them, and cut them into quarters.
- 2
In a bowl, combine the cherries with 1/2 teaspoon of sugar and a pinch of salt. Let macerate for 20 minutes.
- 3
Score 2 tomatoes with a shallow X and blanch them in boiling water for 30 seconds.
- 4
Drain the tomatoes and immediately immerse them in cold water to stop the cooking process.
- 5
Peel the tomatoes, cut them into quarters, remove the seeds, and dice them.
- 6
Season the diced tomatoes with 1 tablespoon of soy sauce, a drizzle of extra virgin olive oil, salt, and fresh basil.
- 7
Cook 180 g of linguine in plenty of lightly salted boiling water.
- 8
Drain the pasta al dente and add it directly to the bowl with the marinated tomatoes.
- 9
Add the macerated cherries to the pasta, mix everything well, and serve immediately.