LINGUINE CON I POMODORI RIPEINI
serves 4
ROASTED STUFFED TOMATOES
makes 4
4 ripe tomatoes
2 c. fresh breadcrumbs
2 Tbsp. pine nuts
1/4 c. cqpers
3 Tsps. gaeta olive,rough chopped
2 Tbsps. basil, chopped
2 Tbsps. grated parmesan cheese
2 Tbsps.extra virgin olive oil (more if needed)
salt & peper
Preheat the oven 350 F degrees
Put all ingredients in a medium size bowl. Add the oil a little at a time until it’s moist not soaked.
Cut the tops off of the tomatoes about 1/4 inch. Scoop out the seeds & fill the cavities with the stuffing.
Roast the tomatoes for about 30 minutes or until they are soft.
*DIVA NOTE* Remember: the dish has capers, gaeta olives, parmesan & anchovies, which are all salty. Please be careful when adding additional salt.
LINGUINE
1 lb. of Linguine or any pasta you like
3 Tbsps. extra virgin olive oil
3 anchovy fillets
1 clove garlic
1 tsp. red pepper flakes
Parsley
While the pasta is cooking according to the package, Heat the oil in a large pan & brown the garlic, anchovy fillets & the pepper. When the garlic is browned & the fillets are melted, add the cooked pasta & mix together along with the parsley. If the pasta seems dry, add some of the cooking water. Place the tomatoes on top of the pasta & serve. (One tomato per serving.)
