Cooking ‘Fever’ishly

2018-01-31 06:02
PHOTO: food24

PHOTO: food24

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• 500 g cherry tomatoes

• ½ cup grated Parmesan cheese

• ¼ cup finely chopped basil

• ½ cup bread crumbs

• ½ tsp ground black pepper

• 6 Tbs olive oil

• 6 cloves of garlic, sliced

• Salt and pepper to taste

• Handful of basil leaves, torn

• Half a packet of spaghetti


Preheat the oven to 180 °C.

Slice the cherry tomatoes lengthwise (across the polars) and add three tablespoons of olive oil. Make sure all the tomatoes are coated with olive oil.

In a bowl, combine the Parmesan, chopped basil, crumbs and pepper and mix well.

Pour the crumb mixture over the tomatoes and toss until the tomatoes are generously coated in the crumbs.

Place on a baking tray and bake for 15 to 20 minutes or until the tomatoes are just starting to bubble and the crumbs are golden brown (not dark brown).

While the tomatoes are baking, cook the pasta al dente.

In a heavy-based saucepan heat the remaining three tablespoons of olive oil, add the sliced garlic and fry gently until the garlic starts to go golden.

Add the cooked tomatoes and pasta and torn basil leaves to the oil and mix until the pasta is coated in the tomatoes and oil mixture. Check seasoning and add salt and pepper if needed. Add more fresh basil leaves and Parmesan if needed, serve with crusty bread and a side green salad. — Food24.


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