Ingredients:
– 4 persimmon tomatoes
– 100 g of Speciale Ninho Vitarella pasta
– 2 tablespoons of Namesa Margarine
– 2 cloves of garlic
– 3 tablespoons chopped basil leaves
– 3 tablespoons of grated parmesan cheese
– 3 tablespoons of olive oil
– Salt, to taste
Preparation mode:
– Wash the tomatoes well, cut off the tops, remove the seeds and leave for a few minutes upside down on absorbent paper to drain the water.
– Cook the pasta “al dente” according to package instructions.
– In a frying pan, heat the margarine, brown the garlic and gently wrap the pasta.
– Season with salt and pepper.
– Stuff the tomatoes with the dough, sprinkle with grated cheese, drizzle with olive oil and place in a preheated oven at 220ºC. Bake until golden brown. Serve it hot.
