Linguine with Cherry Tomatoes. A simple and perfectly satisfying dish from the Amalfi Coast of Italy.
It’s Sunday night and I am sitting on my couch enjoying a huge bowl of left-over spaghetti marinara from my favorite chain Italian food restaurant. I know, I know. A chain restaurant? How can I possibly go back to eating at chain restaurants after eating my way through Italy?
It’s true, nothing I have tasted in American restaurants comes remotely close to what I ate in Italy, but there are some very good Italian restaurants here, and even some chain restaurants have their shining dishes.
Spaghetti marinara is such a simple dish, but it is so yummy. I found that to be a common theme in Italy. Simple dishes, few ingredients, but oh so good! The Amalfi Coast was no different. Being on the coast, they use seafood a lot in their dishes. I certainly did not complain about that. I had squid salad three different times in my week on the Amalfi Coast and each one was prepared differently. We cooked with squid, anchovies and mussels and had dishes containing prawns, clams and scallops.
The views from my hotel rooms were breathtaking, and anywhere we drove, walked or lunched we got to take in those views of the Mediterranean Sea. With all that water surrounding them, its no wonder Southern Italians eat seafood so often.
One day we got to take a short boat-ride from Positano to Praiano. It was a beautiful day, just look at that gorgeous water!
The Amalfi Coast is beautiful and romantic. Breathtaking views, a rich history and divine cuisine. What more could you ask for?
- 1 pound linguine
- 1 pound cherry tomatoes
- 5 tablespoons extra virgin olive oil
- 1/2 cup white wine
- 2 cloves garlic
- 3/4 cup grated parmigiana-reggiano
- 1 teaspoon crushed red pepper flakes, or more to taste
- 6-10 basil leaves, torn
- Cook pasta according to package directions.
- Meanwhile, wash and coarsely chop the tomatoes and garlic, separately.
- Heat the oil in a large saucepan over medium heat. Add the garlic and cook until soft. Add the tomatoes and a pinch of salt. Turn heat to high and cook five minutes.
- Pour wine over tomatoes and bring to a boil.
- Stir in pasta, parmesan cheese and crushed red pepper. Cook about two minutes longer.
- Remove from heat and serve hot. Garnish with torn basil leaves and sprinkle additional parmesan cheese on top, if desired.