Ingredients:
2 cups of grape tomatoes
¼ cup of Castelo Olive Oil
¼ cup of Castelo Tradizionale Balsamic Vinegar
1 teaspoon of salt
Basil leaves to taste
1 small pot of cream cheese (150g)
100g gorgonzola
8 peeled garlic cloves
4 cups of cooked pasta
Preparation mode:
In a refractory, distribute the tomatoes. Drizzle with olive oil, balsamic vinegar and salt and mix well. In the center place the cream cheese and gorgonzola cheese in pieces. Garnish with basil and distribute the garlic cloves. Place in a medium oven (200℃), preheated for about 20 minutes. Remove, stir in the cooked pasta and stir gently, without mixing too much. Serve immediately.
Tip: if you like garlic, you can’t miss this tip: Roasted Garlic! Take 1 head of garlic and cut off the top of the garlic cloves, keeping the skin on. Place on a piece of aluminum foil, drizzle with about 1 tablespoon of olive oil, salt and pepper to taste. If you like fresh herbs like oregano or basil, add them over the garlic. Bring the ends of the paper together and fold, forming a bundle.
Place on a baking tray and bake in a high oven (250℃) for about 30 minutes. Remove from the oven, wait for it to cool and open the aluminum foil. Carefully remove the garlic cloves and squeeze the skin side with the tip of a knife. It’s great on the grill, on toast or with potatoes. If you want to give it a special touch, drizzle with a dash of balsamic vinegar.
Yield: 4 servings
Calories: 550 per serving
Preparation Time: 40 minutes
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