Linguine Cremose con Pomodori Confit e Crema Ajo Blanco
Directions
- 1Cut the yellow tomatoes in 2.
- 2Prepare the yellow tomatoes with a little red dates, a round of oil, and a pinch of salt.
- 3Mix and go in the oven or air fryer.
- 4In the blender cup, combine the almonds with 400 ml of cold water, the garlic cloves, and a pinch of salt.
- 5Blend at maximum power for 1 minute until a homogeneous liquid is obtained.
- 6Transfer the sauce to a saucepan and heat gently until it reaches a boil, becoming creamy.
- 7Clean and halve the tomatoes, transfer them to a baking dish, season with plenty of oil and a pinch of salt, and cook at 160 degrees for 15 minutes, stirring halfway through cooking.
- 8Once ready, crush them with a spoon to release the juice and stir.
- 9Cook the pasta, reserving a glass of cooking water.
- 10Cream the linguine with a little sauce, using the cooking water to make it fluid.
- 11Complete the dish by pouring more cream over the pasta and adding the confit tomatoes on top and a sprinkle of fresh thyme.
Ingredients
- 320 g linguine
- 120 g mandorle pelate
- 100 g pomodorini datterini rossi
- 100 g pomodorini ciliegini gialli
- 2 spicchi d'aglio
- timo fresco
- un giro olio
- un pizzico sale
- 400 ml acqua fredda
Equipment
ovenfryer in Ariablenderpentolinoteglietta
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