The linguine with chopped sun-dried tomatoes are the emblem of Sicilian gastronomy! A simple yet refined first dish, capable of combining the genuineness of raw materials with the sophistication of pairings! When I was contacted by the Bonuè Company to test some of their fantastic products, I was immediately enthusiastic because I knew I was relying on the excellence and quality of ingredients in full respect of nature and its seasonality! Eating healthy, after all, doesn’t that mean this above all? Nowadays, I think it’s almost a rarity to still find these realities and this love for the fruits of the earth, and if you add that the land in question is precisely the one where I was born and raised, well, for me, they have won! That’s why I wanted to try to enhance, through my culinary reinterpretation, products that are already exquisitely extraordinary on their own! Just a few steps to bring to the table a creative and tasty dish, perfect for grand occasions or for those who desire a scenic result without too much effort at the stove. A dressing based on chopped sun-dried tomatoes, diced crispy zucchini sautéed for a few minutes in a pan, and roasted cherry tomatoes that added a final touch of sweetness! Try them because you will fall in love, and success will be guaranteed!
If, like me, you love simple yet sophisticated dishes, I recommend trying these recipes as well:
- TAGLIATELLE DI GRANO TUMMINIA WITH FAVA BEAN PESTO, FETA, AND ROASTED CHERRY TOMATOES
- MELTING TAGLIATELLE NESTS WITH ZUCCHINI SAUCE AND ROCKET PESTO
- STUFFED PACCHERI WITH RICOTTA, SPINACH, AND LEMON ZEST
- CALAMARATA WITH CHICKPEAS AND SEAFOOD
- WHOLE GRAIN TIMILÌA PENNE IN CREAM OF ZUCCHINI FLOWERS AND RICOTTA
- Difficulty: Easy
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients:
- 280 g linguine
- 190 g chopped sun-dried tomatoes
- 250 g cherry tomatoes (yellow)
- 2 white zucchinis
- 2 anchovies in oil
- 7 cloves garlic
- to taste aromatic herbs (thyme, parsley, and tarragon)
- A few leaves basil
- A few leaves mint
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything more!
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Casserole
- 1 Lid
- 1 Baking Tray
- 1 Pot
- 1 Parchment Paper
- 1 Ladle
Steps:
Start by washing and trimming the zucchini: cut off the ends and slice them lengthwise in half with a knife, then cut each half again in half.
Cut the zucchini into chunks, cutting each half, and set aside in a bowl.
Wash and cut the cherry tomatoes in half lengthwise.
Arrange the cherry tomatoes neatly in a baking tray lined with parchment paper with the cut side facing up. Season them with a pinch of salt, pepper, a drizzle of oil, aromatic herbs, and 5 cloves of garlic in their skins, and bake at 375°F (190°C) for about 20 minutes.
Meanwhile, in a large pan, melt two anchovy fillets with two cloves of garlic and a generous drizzle of oil over low heat, ensuring not to let the oil sizzle, it should just be gently warmed.
After a couple of minutes, add the zucchini chunks and let them flavor for another minute.
Add a ladle of hot water if needed and cook for 8-10 minutes on low heat, stirring often. Once this time has passed, adjust the salt and pepper, and turn off the heat. Finish with a few leaves of mint and basil, and let cool slightly.
In the meantime, turn off the oven and let the cherry tomatoes cool at room temperature.
In a separate pot, cook the linguine in plenty of salted water.
In the same pan where you sautéed the zucchini, add the chopped sun-dried tomatoes and loosen them with a few ladles of pasta cooking water. Add the al dente linguine and finish cooking by tossing them with the sauce.
Serve the linguine immediately, garnishing with the crispy zucchini, the reserved roasted cherry tomatoes, and a few leaves of basil and mint.
And voilà…your linguine with chopped sun-dried tomatoes, roasted cherry tomatoes, and crispy zucchini is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Tips, notes, variations, and suggestions
🟣 For a vegetarian and vegan version, you can eliminate the anchovies in oil and give a more aromatic flavor to the sauté, adding a whole sprig of rosemary, which should be removed just before adding the diced zucchini.
🟣 For a vegetarian and vegan version, you can eliminate the anchovies in oil and give a more aromatic flavor to the sauté, adding a whole sprig of rosemary, which should be removed just before adding the diced zucchini.
