| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Ripe yet firm tomatoes |
| 1 |
lb |
Ditalini Rigati pasta |
| 4 |
tb |
Mint leaves, freshly chopped |
| 1 |
bn |
Italian parsley, finely chopped |
| 2 |
|
Cloves garlic, finely minced |
| 2 |
tb |
Freshly ground pepper |
| 4 |
tb |
Extra virgin olive oil |
INSTRUCTIONS
Bring 6 quarts water to a boil and add 2 tablespoons salt.
Preheat oven to 450 degrees.
Slice off tops of tomatoes, but keep the tops to use as a lid later in the
recipe. Using a melon baller, scape out seeds and flesh. Chop the flesh and
set aside for later use. Cook Ditalini in boiling water according to
package instructions until "al dente". Drain, refresh with cold water, and
drain again. Place in a large mixing bowl and add mint, parsley, garlic,
pepper, oil and chopped tomato flesh. Stuff pasta mixture back into
tomatoes until brimming. Place tomato lids on top and bake 15 to 20 minutes
until quite soft, yet still holding shape and serve immediately.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #586 by Sue
<suechef@sover.net> on Apr 24, 1997
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