Baked tomatoes with pasta

By admin
27 January 2012

Serves 8 as a starter or side dish

Preparation time: 10-15 min

Cooking time: 30 min

8 large ripe, firm tomatoes

sea salt and freshly ground black pepper

olive oil and balsamic vinegar

FILLING

500 ml (2 c) tagliatelle, cooked

45 ml (3 T) shredded basil

125 ml (½ c) Parmesan cheese, roughly chopped

4-6 chopped anchovy fillets

45 ml (3 T) olive oil

1 clove garlic, crushed sea salt and freshly ground black pepper

Preheat the oven to 180 °C. Slice the tops off the tomatoes and set aside.

Remove the seeds and flesh, purée in a food processor until fine and strain.

FILLING 

Mix the filling ingredients and spoon into the tomato shells.

Replace the tomato tops.

Arrange in an oiled baking dish and pour over the tomato purée.

Season with salt and pepper and moisten with oil and vinegar.

Bake the shells for half an hour or until tender but still holding their shape.

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