Spaghetti with Stuffed Tomatoes
Pasta and Pizza • European
Description
If the capers are too salty, soak them in warm water for about 30 minutes before cooking.
Ingredients
- Spaghetti 10 oz
- Olive Oil 5 tablespoons
- Garlic 1 clove
- Chili Flakes 1 teaspoon
- Tomatoes 4 pieces
- Breadcrumbs 4 tablespoons
- Pistachios 2 tablespoons
- Olives stuffed with lemon 4 tablespoons
- Pickled capers 2 tablespoons
- Chopped Sage Leaves 2 tablespoons
- Salt to taste
- Grated Pecorino Pepato Cheese 2 tablespoons
- Ground Black Pepper to taste
- Fresh basil leaves 1 bunch
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Prepare the filling. In a deep bowl, mix the breadcrumbs, chopped pine nuts, capers, finely chopped olives, chopped basil, grated cheese, salt, and pepper. Add 2 tablespoons of olive oil and gently mix.
Step 3
Wash the tomatoes, cut off the tops, and scoop out the flesh. Fill the tomatoes with the filling, place them on a baking sheet, and bake in the preheated oven for 30–40 minutes. The tomatoes should be soft.
Step 4
Prepare the sauce. Heat a pan with olive oil (3 tablespoons). Mince the garlic and sauté for 1–2 minutes. Add the red pepper flakes and remove from heat.
Step 5
Cook the spaghetti until al dente. Transfer the spaghetti to the sauce and gently mix.
Step 6
Serve the spaghetti with the baked tomatoes, sprinkling the dish with cheese and basil leaves.
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