3 cloves of garlic, peeled
optional: 4 of a fresh red chilli
400g ripe cherry tomatoes
extra virgin olive oil
sea salt and freshly ground black pepper
1/½ a bunch of fresh basil, leaves picked
200g linguine
1 x 125g ball of buffalo mozzarella cheese
optional: Parmesan cheese, to serve
Sometimes when I’m back in my home town of Minori, I prepare this linguine alla Sorentina. You don’t have to put your tomatoes in a Italian refrigerator, let them mature at room temperature and taste much better!  Instead, using tinned cherry tomatoes if you can’t use fully ripe tomatoes.


1.Cut finely chili and garlic (when used) and cut the tomatoes four times. Heat 3 tablespoons of oil and sweat for 2 minutes in a wide frying pot for a medium-high heat.
2.Add tomatoes and season in most basil leaves to salt and tear, save a few beautiful leaves.
3.In a large bowl of boiling salted water, cook the linguine until it is al dente. Cook. Set aside some cooking water, drain and sauce the linguine.
4.Throw well on the fire until it is beautiful and bright and add a splash of cooking water if necessary to loosen.
5.Remove from the heat in half the mozzarella and blend well.
6.Divide between the pans, sprinkle the remaining mozzarella, sprinkle the leaves of the basil and serve with a twist of pepper and a parmesan grill, as you like.

Sometimes when I’m back in my home town of Minori, prepare this linguine alla Sorentina. You don’t have to put your tomatoes in Italian refrigerator, let them mature at room temperature and taste much better! 
Instead, using tinned cherry tomatoes if you can’t use fully ripe tomatoes.

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