Wednesday, May 6, 2009

Tomatoes Stuffed With Pasta Salad

This is a recipe we have made a lot recently. It was from "The Minimalist" on NY Times. We have really enjoyed it. There is always more pasta salad than will fit in the tomatoes, but we just throw it in the pan for the cooking, and serve it along side the tomatoes.

Time: About 45 minutes

4 large tomatoes
Salt and freshly ground black pepper
1 yellow pepper, minced
2 tablespoons olive oil, more for baking dish
2 cloves garlic, minced
Scant 1/4 pound spaghetti
3 tablespoons small black olives (ni├žoise), pitted and chopped
1 tablespoon capers, preferably salt-packed (rinsed with warm water)
12 basil leaves, chopped
2 or 3 marjoram or oregano leaves, or a pinch of dried
1/2 pound fresh mozzarella cheese, chopped

1. Preheat oven to 425 degrees. Remove top third of each tomato. Scoop out some flesh and chop it, along with the top third. Salt inside of tomatoes and turn them upside down while you proceed.
2. Cook yellow pepper in a tablespoon of oil with half the garlic, until soft. Break spaghetti into little bits and cook in salted boiling water just until tender. Drain and rinse in cold water.
3. Mix together the chopped tomato, cooked pepper, spaghetti and all other ingredients except mozzarella. Stuff tomatoes, first with cheese, then with tomato mixture. Put in an oiled baking dish and bake for about 15 minutes, or until hot. Serve hot or warm.
Yield: 4 servings.

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