INGREDIENTS (serve 2 pp)
150 gr linguine
250 gr yellow cherry tomatoes, cut in half
1/2 shallot, finely diced
Stracciatella
Extra virgin olive oil
Salt
Black pepper
METHOD
Heat oil in a saucepan over medium heat. Add shallot and cook until translucid.
Add the cherry tomatoes and saute for 2 minutes.
Pour 2 cups of water, bring to a boil and reduce the heat to low.
Add a pinch of salt and let it simmer for 20 minutes.
Make sure you stir the sauce occasionally and add more water if needed throughout the cooking process. Check for seasoning.
Bring a large pot of salted water to boil, pour your pasta in and cook it till al dente (about 5-6 minutes).
Drain the cooked pasta and add it to the sauce. Toss it well until the pasta is nicely coated with the sauce.
Serve it and top it with a few dollops of stracciatella a crack of black pepper and a final drizzle of olive oil.
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