Ditalini filled tomatoes
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Calabria is famous for, amongst other things, its tomatoes, and this is a great, fresh
Ingredients
8 large tomatoes
8 spoonfuls of pasta – you can use what you want, but Ditalini are particularly adapt
Olive Oil
chopped parsley
mint leaves
basil
grated pecorino
salt
pepper
how to do it
Wash the tomatoes thoroughly, and off a lid on each tomato, scooping out the inside seeds and flesh carefully with a spoon. turn them over and leave them to dry out.
In the meantime, boil your pasta in salty water, until al dente. Drain and add your chopped parsley, mint, oil and peccorino – and mix well.
Fill each tomato with your pasta mix, and then put back on your tomato lid. Place the tomatoes in a baking dish with a little oil, and bake in a preheated oven at 200° for a half an hour, then serve hot.
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