Large Filled Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 oxheart tomatoes
- 3 cups Ditalini
- 1 clove garlic cloves
- ½ bunch oregano
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar (to taste)
- ½ cup Parmesan (freshly shaved)
- salt
- freshly ground peppers
Preparation steps
1.
Wash the tomatoes, cut off lids and hollow out the tomatoes. Dice the flesh.
2.
Cook the pasta in plenty of salted water according to the package instructions until al dente, then refresh in cold water and drain.
3.
Peel and finely chop the garlic. Pick off the oregano leaves and chop finely, reserving a few tiny sprigs to garnish.
4.
Mix the diced tomato with the pasta, garlic, oregano, oil and vinegar. Add the Parmesan and season to taste with salt and pepper. Stuff the tomatoes with the mixture and garnish with the reserved oregano.
5.
Put the lids back on the tomatoes at a slight angle if you wish.
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