Pasta Stuffed Tomatoes
Arrange these attractive Pasta Stuffed Tomatoes on a serving dish and serve with fresh basil sprigs.
5 tablespoons extra virgin olive oil
8 beef tomatoes
4 ounces dried ditalini or other small pasta shapes
8 black olives, stoned and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
2 ounces freshly grated Parmesan cheese
Salt and black pepper
Fresh basil sprigs to garnish
Brush a baking sheet with olive oil. Slice the tops off the tomatoes and reserve. If the tomatoes will not stand cut a thin slice off the bottom. Using a teaspoon, scoop out the tomato pulp into a strainer, but do not pierce the tomato shells. Invert the tomato shells onto kitchen paper, pat dry and then set aside to drain.
Bring a large saucepan of salted water to a boil. Add the ditalini or other pasta and 1 tablespoon of the remaining olive oil and cook until tender, but still firm to the bite. Drain the pasta thoroughly and set aside.
Put the olives, chopped basil, parsley and Parmesan cheese into a large mixing bowl and stir in the drained tomato pulp. Add the pasta to the bowl. Stir in the remaining olive oil, mix together well, season to taste with salt and pepper. Spoon the pasta mixture into the tomato shells and replace the lids.
Arrange the tomatoes on the baking sheet and bake in a preheated oven for 22 minutes. Remove the tomatoes from the oven and allow to cool until warm. Arrange on a serving dish and serve with the fresh basil sprigs.
Recipe makes 6 servings.
You may also like...
Strive for variety in cooking methods, cuisines, and presentation.