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Linguine in walnut sauce and sauteed cherry tomatoes

Although it is hot we still cannot pass up a good plate of pasta. This really fresh recipe has the fragrance of a summer vegetable garden: mature tomatoes, basil and lemon. It is very easy to prepare and can be eaten at room temperature, excellent for an evening meal on the terrace with friends. These Linguine in walnut sauce with sauteed cherry tomatoes are also perfect for a romantic dinner, beautiful to behold and the result is guaranteed!

Ingredients for 4 people

  • 500 g mature cherry tomatoes
  • 320 g Whole wheat linguine
  • 200 g walnuts
  • 80 g parmesan cheese
  • 4 fillets of anchovies in oil
  • 2 cloves of garlic
  • 1 lemon
  • Fresh basil
  • Extra virgin olive oil
  • salt
  • pepper


Heat a drop of oil in a pan with two cloves of garlic, when hot add the already washed whole tomatoes. Whilst they are cooking jump them from time to time until they start to break, add salt and a few basil leaves, then remove from the heat.

Meanwhile put into a high sided container the walnuts, chunks of Parmesan cheese, anchovy fillets, zest of half a lemon, salt and pepper. When ready, add 5-6 cherry tomatoes and a dash of the pasta cooking water then blend it into a homogeneous sauce. Adjust salt and consistency by adding more water if necessary.

Cook the linguine ‘al dente’, drain and season with a little oil. Serve the linguine with plenty of walnut sauce, some sautéed tomatoes, fresh basil and a sprinkling of pepper.

The flat plate with yellow polka dots is designed by Gala Rotelli and can be found on her website.

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